20+ Healthy Low Calorie Chicken Soup Recipes You’ll Love

Chicken soup is a classic comfort food that can be enjoyed year-round, but it’s not always the best choice when you’re trying to eat lighter.

Whether you’re looking to shed some pounds, maintain a healthy lifestyle, or simply want a nutritious meal that won’t leave you feeling sluggish, low-calorie chicken soups are the perfect solution.

Packed with lean protein, vegetables, and flavorful broths, these soups are not only satisfying but also light on calories.

In this article, we’ve gathered over 20 mouthwatering low-calorie chicken soup recipes that are easy to make, full of vibrant ingredients, and perfect for any occasion.

From creamy, veggie-loaded options to spicy and hearty soups, there’s a recipe here for everyone. Let’s dive in and discover your new favorite healthy soup!

20+ Healthy Low Calorie Chicken Soup Recipes You’ll Love

Eating healthy doesn’t mean sacrificing flavor or comfort, and these 20+ low-calorie chicken soup recipes prove just that.

With wholesome ingredients like lean chicken, fresh vegetables, and aromatic spices, these soups are perfect for warming up on a cold day or enjoying as a light meal.

Whether you’re looking for a low-carb option, a veggie-packed broth, or a creamy soup without the calories, these recipes offer variety and satisfaction.

The next time you’re craving something hearty but light, reach for one of these delicious soups—you’ll feel good knowing that you’re nourishing your body with wholesome, low-calorie ingredients.

Chicken and Vegetable Detox Soup

This Chicken and Vegetable Detox Soup is a nutrient-packed meal that’s as refreshing as it is filling. Loaded with lean chicken breast, vibrant veggies, and a light broth seasoned with garlic, ginger, and turmeric, it’s designed to nourish your body and aid digestion. At just 150 calories per serving, it’s ideal for anyone focusing on light and healthy eating.

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup chopped kale
• 1 cup diced zucchini
• 1 cup chopped carrots
• 1/2 cup diced celery
• 1/2 tsp turmeric powder
• 1-inch fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and ginger, sauté for 2-3 minutes until fragrant.
2. Add diced chicken, season with salt and pepper, and cook until lightly browned.
3. Pour in the chicken broth and water. Bring to a boil.
4. Reduce to a simmer and stir in carrots, celery, and turmeric. Cook for 10 minutes.
5. Add zucchini and kale. Simmer for an additional 5 minutes until the vegetables are tender.
6. Adjust seasoning with salt and pepper as needed.
7. Serve hot with a sprinkle of fresh parsley or lemon juice for extra zest.

This detox soup is perfect when you want to hit the reset button on your diet or enjoy a light and flavorful meal. The vibrant ingredients and warm spices ensure that every spoonful is as healing as it is delicious. Pair it with a small salad for a complete meal.

Lemony Chicken and Orzo Soup

Bright, zesty, and satisfying, this Lemony Chicken and Orzo Soup brings a Mediterranean twist to classic chicken soup. Combining tender chicken, whole-grain orzo, and lemony broth, it’s a refreshing yet cozy option that stays under 200 calories per serving. It’s a quick and easy recipe for when you need a hearty yet low-calorie dish.

Ingredients

• 1 lb shredded cooked chicken (use rotisserie or boiled chicken)
• 4 cups low-sodium chicken broth
• 1 cup water
• 1/2 cup whole-grain orzo
• 1 cup diced celery
• 1 cup chopped spinach
• 1/4 cup freshly squeezed lemon juice
• 1 tsp dried oregano
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté garlic and celery for 2-3 minutes.
2. Add chicken broth, water, and dried oregano. Bring to a gentle boil.
3. Stir in orzo and cook according to package instructions (about 8-10 minutes).
4. Add shredded chicken and spinach, cooking for 2-3 minutes until spinach is wilted.
5. Stir in fresh lemon juice, season with salt and pepper, and simmer for an additional minute.
6. Serve warm, garnished with a lemon slice or a sprinkle of fresh dill.

This lemony chicken soup combines lightness and richness in one bowl. The bright citrus flavor enhances the dish, making it feel luxurious without being heavy. Enjoy it as a midday pick-me-up or pair it with a crusty whole-grain roll for a balanced meal.

Spicy Thai Chicken Coconut Soup

Experience the flavors of Thailand in this Spicy Thai Chicken Coconut Soup! With a base of light coconut milk and broth, this soup is brimming with lean chicken, mushrooms, and Thai-inspired spices. It’s rich in flavor but only 190 calories per serving, making it a guilt-free indulgence for soup lovers.

Ingredients

• 1 lb chicken breast, thinly sliced
• 3 cups low-sodium chicken broth
• 1 cup light coconut milk
• 1 cup sliced mushrooms
• 1 cup baby bok choy, chopped
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Optional garnish: chopped cilantro, red chili flakes

Instructions

1. Heat olive oil in a pot over medium heat. Sauté garlic and ginger for 2 minutes.
2. Add red curry paste and cook for another minute to release the flavors.
3. Stir in chicken broth and coconut milk. Bring to a simmer.
4. Add sliced chicken and mushrooms, cooking for 8-10 minutes until chicken is fully cooked.
5. Stir in bok choy, lime juice, and fish sauce. Cook for 2 minutes until bok choy is tender.
6. Serve hot, garnished with cilantro and a sprinkle of chili flakes for added spice.

This Thai-inspired soup delivers bold, spicy flavors in a healthy package. The light coconut milk adds creaminess without extra calories, and the fresh ingredients ensure a nutrient-rich meal. It’s a fantastic option for a quick and exotic dinner that will warm your soul.

Creamy Chicken and Cauliflower Soup

This Creamy Chicken and Cauliflower Soup is a lighter take on traditional cream-based soups. By blending cooked cauliflower, you achieve a velvety texture without using heavy cream. With shredded chicken and herbs, this satisfying soup comes in at just 180 calories per serving. It’s the perfect cozy meal for those watching their calories.

Ingredients

• 1 lb boneless, skinless chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 medium head cauliflower, chopped
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté garlic and onion until softened.
2. Add cauliflower, chicken broth, and water. Bring to a boil and cook until cauliflower is tender (about 10 minutes).
3. Using an immersion blender (or transferring to a blender), blend the soup until smooth.
4. Stir in shredded chicken and dried thyme. Simmer for 5 minutes to heat through.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley or a sprinkle of paprika.

This creamy yet guilt-free soup will satisfy your cravings for something rich without the extra calories. It’s a versatile recipe, great for meal prepping or serving as a comforting dinner with a side of whole-grain bread.

Southwest Chicken and Black Bean Soup

Bring bold flavors to the table with this Southwest Chicken and Black Bean Soup. Featuring shredded chicken, black beans, corn, and zesty spices, it’s a hearty yet low-calorie option at only 190 calories per serving. This soup is perfect for adding a spicy kick to your meal rotation.

Ingredients

• 1 lb shredded cooked chicken
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1/2 cup diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• Optional toppings: chopped cilantro, avocado slices

Instructions

1. In a large pot, combine chicken broth, water, diced tomatoes, and spices (cumin, chili powder, smoked paprika, garlic powder). Bring to a simmer.
2. Add shredded chicken, black beans, and corn. Cook for 10-12 minutes.
3. Stir in lime juice and adjust seasoning with salt and pepper if needed.
4. Serve warm, topped with cilantro or a slice of avocado for added freshness.

This Southwest-inspired soup is full of bold flavors while keeping things light and healthy. It’s a great option for spicing up your weekly menu and pairs wonderfully with a small side salad or baked tortilla chips.

Asian-Inspired Ginger Chicken Noodle Soup

This Asian-Inspired Ginger Chicken Noodle Soup takes the comforting classic to a whole new level. Using rice noodles, fresh ginger, and a hint of soy sauce, it’s both light and flavorful, with only 175 calories per serving. It’s a quick and healthy way to enjoy an international twist on chicken soup.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 4 cups low-sodium chicken broth
• 1 cup water
• 3 oz rice noodles
• 1 cup sliced mushrooms
• 1 cup shredded Napa cabbage
• 2 tsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil (optional)
• Optional garnish: chopped green onions, sesame seeds

Instructions

1. In a pot, bring chicken broth, water, and grated ginger to a gentle simmer.
2. Add sliced chicken and cook for 5-7 minutes, or until fully cooked.
3. Stir in mushrooms and soy sauce, simmering for another 5 minutes.
4. Cook rice noodles according to package instructions, then add them to the soup along with Napa cabbage.
5. Stir in rice vinegar and sesame oil, and adjust seasoning if necessary.
6. Serve hot, garnished with green onions and sesame seeds.

This ginger chicken noodle soup offers a delightful balance of lightness and umami. The fresh ingredients and aromatic broth make it a go-to recipe for chilly nights or when you’re feeling under the weather. Pair it with steamed veggies for a complete, low-calorie meal.

Chicken and Spinach Lemon Soup

This Chicken and Spinach Lemon Soup is a light, refreshing option that balances savory chicken with the bright, citrusy zing of fresh lemon. The spinach adds a boost of nutrients, while the lemon juice gives it a tangy lift. At just 180 calories per serving, this soup is perfect for a quick, rejuvenating meal.

Ingredients

• 1 lb chicken breast, boneless and skinless, diced
• 4 cups low-sodium chicken broth
• 1 cup water
• 2 cups fresh spinach, chopped
• 1/2 cup diced carrots
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 lemon, juiced and zest
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and carrots, and sauté for 3-4 minutes until softened.
2. Add chicken breast to the pot and cook for 5-7 minutes, stirring occasionally until the chicken is browned.
3. Pour in the chicken broth and water, and bring to a boil. Reduce to a simmer and cook for 10 minutes.
4. Stir in spinach, lemon juice, and zest, and cook for an additional 2-3 minutes until the spinach is wilted.
5. Season with dried basil, garlic powder, salt, and pepper. Serve warm, with an extra lemon wedge if desired.

This Chicken and Spinach Lemon Soup provides a refreshing citrus twist while remaining hearty and satisfying. The spinach offers important nutrients, while the lemon brightens up the entire dish. It’s a great choice for a light lunch or dinner, and can easily be paired with a side of whole-grain crackers.

Chicken Tortilla Soup

This Chicken Tortilla Soup offers all the bold, spicy flavors you love, but with a lighter twist. By skipping the fried tortilla strips and using baked ones instead, this version cuts down on calories while still delivering on taste. At only 190 calories per serving, it’s a zesty and filling meal that’s perfect for any time of day.

Ingredients

• 1 lb chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 can (14 oz) diced tomatoes, no salt added
• 1/2 cup diced onion
• 1 cup corn kernels (fresh or frozen)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 tbsp lime juice
• 1 tbsp olive oil
• 4 small corn tortillas, cut into strips
• Optional toppings: cilantro, low-fat sour cream, diced avocado

Instructions

1. Preheat your oven to 375°F (190°C). Spread tortilla strips on a baking sheet and bake for 10-12 minutes until crispy.
2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes.
3. Stir in the chicken broth, diced tomatoes, corn, and spices (chili powder, cumin, paprika). Bring to a simmer and cook for 10-12 minutes.
4. Add shredded chicken and lime juice. Continue simmering for another 5 minutes until heated through.
5. Serve the soup topped with crispy tortilla strips and optional garnishes like cilantro, sour cream, or avocado.

This Chicken Tortilla Soup is perfect for those who crave a hearty, flavorful meal but want to keep things light. The baked tortilla strips add the classic crunch without the added calories, while the spices bring just the right amount of heat. It’s a great option for a filling lunch or dinner, especially when you’re craving comfort food without the extra calories.

Zucchini Chicken Soup

Zucchini Chicken Soup is a light, refreshing option that incorporates the mild flavor of zucchini and the lean protein of chicken into a soothing, savory broth. With a hint of Italian herbs and just 160 calories per serving, this soup is a great way to get your veggies in while enjoying a flavorful and filling meal.

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 4 cups low-sodium chicken broth
• 1 1/2 cups diced zucchini
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and celery, sauté for 3-4 minutes until softened.
2. Add cubed chicken breast to the pot and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce the heat and stir in the zucchini, oregano, garlic powder, basil, salt, and pepper.
5. Simmer for 10-12 minutes until the zucchini is tender and the chicken is fully cooked.
6. Serve warm, optionally garnished with freshly chopped parsley.

This Zucchini Chicken Soup is a wonderfully light yet hearty meal that’s ideal for those looking to enjoy a nutritious soup without excess calories. The zucchini provides a subtle flavor and texture, while the chicken adds plenty of lean protein. It’s perfect for a low-calorie, veggie-packed lunch or dinner that doesn’t compromise on flavor.

Chicken and Sweet Potato Soup

This Chicken and Sweet Potato Soup is a warm, comforting dish that combines the earthy sweetness of sweet potatoes with the hearty, lean protein of chicken. Packed with fiber and vitamins, it’s a perfect low-calorie meal at just 200 calories per serving. It’s a satisfying option for a chilly evening or as a light lunch to keep you energized.

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 4 cups low-sodium chicken broth
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup diced onion
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley (optional garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened (about 3-4 minutes).
2. Add diced sweet potatoes, ground ginger, and cinnamon, and sauté for another 2-3 minutes to bring out the spices.
3. Pour in chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes until the sweet potatoes begin to soften.
4. Add the diced chicken to the pot and cook for an additional 8-10 minutes until the chicken is fully cooked and the sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.

This Chicken and Sweet Potato Soup is not only low in calories but also bursting with nutrients. The sweet potatoes provide a natural sweetness, while the spices elevate the flavors to create a cozy and satisfying dish. It’s a perfect meal for anyone looking for a filling and healthy soup with a bit of sweetness and warmth.

Chicken and Cabbage Soup

This Chicken and Cabbage Soup is a light yet filling dish that combines the heartiness of chicken with the subtle crunch of cabbage. With minimal ingredients and a simple broth, it’s a quick and easy low-calorie recipe, coming in at just 170 calories per serving. Perfect for anyone looking for a straightforward, nutritious, and satisfying soup.

Ingredients

• 1 lb boneless, skinless chicken breast, shredded
• 4 cups low-sodium chicken broth
• 2 cups shredded cabbage
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• Salt to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add minced garlic and diced onion, sauté until softened (about 3-4 minutes).
2. Stir in shredded cabbage, thyme, black pepper, and chicken broth. Bring the soup to a boil, then reduce the heat to simmer for about 15 minutes until the cabbage is tender.
3. Add the shredded chicken to the pot and cook for an additional 5 minutes to heat the chicken through.
4. Season with salt and pepper to taste, and serve warm.

This Chicken and Cabbage Soup is the definition of simple and healthy. The cabbage adds crunch and fiber, while the chicken provides lean protein. It’s an easy, budget-friendly dish that you can make in no time, and it’s perfect for when you want a light but filling meal.

Spicy Chicken and Tomato Soup

For those who love a little heat, this Spicy Chicken and Tomato Soup is the ideal choice. With a rich tomato base, zesty spices, and the heartiness of chicken, this soup is as flavorful as it is low in calories, coming in at just 190 calories per serving. It’s perfect for adding a bit of warmth to your meal, especially on cooler days.

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 4 cups low-sodium chicken broth
• 1 can (14 oz) diced tomatoes (no salt added)
• 1/2 cup diced onion
• 1 jalapeño pepper, diced (seeds removed for less heat)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and jalapeño, sauté for about 3 minutes until softened.
2. Add cubed chicken to the pot and cook for 5-7 minutes until lightly browned.
3. Pour in the diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 10-15 minutes.
4. Season with salt and pepper to taste, and serve hot.

This Spicy Chicken and Tomato Soup will satisfy your craving for something bold and zesty without piling on the calories. The combination of tomatoes, spices, and chicken creates a rich and satisfying broth, while the heat from the jalapeño adds a fun kick. It’s a perfect low-calorie soup to keep things exciting while still staying on track with your healthy eating goals.

Chicken and Asparagus Soup

This Chicken and Asparagus Soup is light yet flavorful, combining tender chicken with crisp asparagus in a savory broth. Asparagus is packed with nutrients like fiber and vitamins, making it a great addition to this healthy soup. At only 170 calories per serving, it’s an ideal dish for anyone looking to enjoy a refreshing, low-calorie meal.

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 4 cups low-sodium chicken broth
• 1 bunch of asparagus, trimmed and chopped
• 1/2 cup diced onion
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened (about 3-4 minutes).
2. Add diced chicken breast and cook for 5-7 minutes, stirring occasionally until browned.
3. Pour in the chicken broth, bring to a simmer, and cook for 10-12 minutes.
4. Add chopped asparagus, thyme, black pepper, and salt. Continue simmering for another 5-7 minutes until the asparagus is tender.
5. Adjust seasoning if needed and serve warm.

This Chicken and Asparagus Soup is a light and refreshing dish that’s low in calories yet rich in nutrients. The asparagus adds a mild, earthy flavor while the chicken provides lean protein to keep you full. It’s an excellent option for anyone looking to incorporate more vegetables into their diet without sacrificing flavor.

Chicken and Cauliflower Rice Soup

This Chicken and Cauliflower Rice Soup is a hearty, low-carb alternative to traditional rice-based soups. The cauliflower rice gives it a similar texture to regular rice, making it feel just as satisfying, but with fewer calories. At only 180 calories per serving, this soup is perfect for those watching their calorie intake or trying to reduce carbs.

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 4 cups low-sodium chicken broth
• 2 cups cauliflower rice (you can buy pre-made or make your own)
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 4-5 minutes until softened.
2. Add cubed chicken to the pot and cook for 5-7 minutes until browned on all sides.
3. Pour in the chicken broth, cauliflower rice, dried parsley, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is fully cooked and the cauliflower rice is tender.
4. Adjust seasoning as needed and serve hot.

This Chicken and Cauliflower Rice Soup is an excellent low-calorie, low-carb alternative to traditional rice soups. The cauliflower rice gives it a great texture, and the chicken offers lean protein, making it a filling yet light meal. It’s a wonderful option for anyone looking for a comforting soup that fits into a low-calorie or low-carb lifestyle.

Chicken, Kale, and White Bean Soup

Packed with protein, fiber, and leafy greens, this Chicken, Kale, and White Bean Soup is a nutrient-dense meal that’s also low in calories. The white beans add creaminess to the broth without the need for heavy cream, while the kale provides vitamins and antioxidants. At just 200 calories per serving, it’s a healthy, filling soup that can be enjoyed any time of day.

Ingredients

• 1 lb boneless, skinless chicken breast, shredded
• 4 cups low-sodium chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups chopped kale, stems removed
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
2. Add the shredded chicken to the pot and cook for 3-4 minutes.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to simmer and add the white beans, kale, dried rosemary, salt, and pepper. Cook for an additional 10 minutes, until the kale is tender and the soup is heated through.
5. Serve warm with additional seasoning if needed.

This Chicken, Kale, and White Bean Soup is a hearty and healthy dish that’s perfect for anyone looking for a low-calorie meal that’s packed with fiber and protein. The combination of white beans and kale makes for a satisfying and nutrient-dense soup, while the chicken provides lean protein to keep you full. It’s an ideal option for meal prep or a wholesome dinner.

Note: More recipes are coming soon!