Have you ever tried making a soup that was supposed to be healthy and nourishing but ended up tasting like you were eating lawn clippings? I’ve been there. I was so skeptical about putting wheatgrass in my chicken soup the first time that I almost talked myself out of it entirely. Then I made this chicken and wheatgrass soup for my family on a rainy Tuesday night, and my daughter asked for seconds — which, if you know her, is basically a standing ovation. Now I make a big pot of this almost every week and I’m not even sorry about it.
Here’s the Thing About This Recipe
What makes this chicken and wheatgrass soup work is the balance. Wheatgrass has a reputation for being intense and grassy, and honestly, that reputation isn’t totally wrong when you use too much of it. But stirred into a well-seasoned chicken broth with thyme and rosemary, it mellows into something that tastes fresh and clean without tasting like a health food store. I learned this the hard way after my first attempt, which was… a lot of wheatgrass. The technique here keeps it perfectly in check, and it’s honestly that simple.
What You’ll Need (And My Shopping Tips)
Good chicken breast is worth buying from a butcher or at least from the better end of your grocery store’s meat section — the thinner, watery stuff doesn’t brown properly and just kind of steams in the pot, which isn’t what we want here. Don’t cheap out on your chicken broth either; a flat, thin broth makes a flat, thin soup no matter how good everything else is. I learned this after buying the store-brand bargain broth four times in a row (happens more than I’d like to admit). For the wheatgrass, check near the microgreens or sprouts section of your produce department. Fresh is best here, but if you can only find frozen chopped wheatgrass, that works too — just thaw it first and pat it dry. I always grab a little extra because the color it adds to the soup is just beautiful and I like being generous with it. Here’s the full lineup:
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup wheatgrass, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp olive oil
Let’s Make This Together
Start by heating your olive oil in a large pot over medium heat until it shimmers. Add your diced chicken and let it actually brown — don’t stir it constantly, just let it sit for 2-3 minutes per side until you get some color on it. Here’s where I used to mess up every single time: I’d crowd the pot and end up steaming the chicken instead of browning it. If your pot isn’t big enough to spread everything out, brown in two batches. That golden crust is flavor you don’t want to skip. Now add the onion, carrots, celery, and garlic right into the pot with the chicken. Cook everything together, stirring occasionally, until the vegetables start to soften and the onion goes translucent — about 4-5 minutes. Your kitchen should smell incredible at this point. Pour in the chicken broth and bring the whole thing to a boil. Then drop the heat to low and let it simmer for 15 minutes. Don’t rush this part — the simmer is what brings all those flavors together into something that actually tastes like a proper chicken and wheatgrass soup. If you love simple, nourishing soups like this one, my Classic Vegetable Herb Soup is another one worth adding to your weeknight rotation. Stir in your chopped wheatgrass along with the salt, pepper, thyme, and rosemary. Simmer for just 5 more minutes — set a timer because you want that wheatgrass to stay bright and fresh-tasting, not cooked down into bitterness.
If This Happens, Don’t Panic
Soup tastes too grassy or bitter? You probably either used too much wheatgrass or simmered it too long — this chicken and wheatgrass soup needs that short cook time for the greens. Add a small squeeze of lemon juice to balance it right out. Chicken turned out tough and chewy? It got overcooked — next time, dice it a little larger and don’t go past that 15-minute simmer. Broth looks too thin? Let it simmer uncovered for an extra 5-10 minutes to concentrate the flavor. Soup tastes flat even after seasoning? A tiny pinch more salt usually solves this — taste it again after stirring.
When I’m Feeling Creative
Lemon Chicken and Wheatgrass Soup — Squeeze in half a lemon right before serving. The brightness is absolutely incredible and it’s my personal favorite version on a hot day. Spicy Green Soup — Add a pinch of red pepper flakes and a diced green chili with the vegetables. Warming and zingy at the same time. Kid-Friendly Version — Cut the wheatgrass down to half a cup and stir in a handful of egg noodles during the simmer. My kids demolished this version without even asking what the green stuff was. Low-Carb Herby Bowl — Add zucchini and spinach alongside the wheatgrass for an extra green, satisfying, lower-carb meal.
Why This Works So Well
Wheatgrass has been consumed for its nutritional properties for decades, and according to research on wheatgrass, it’s packed with chlorophyll, vitamins, and minerals that make it one of the more nutrient-dense greens you can cook with. What makes this particular chicken and wheatgrass soup so satisfying is the way the classic comfort of a chicken and vegetable broth base gives the wheatgrass a familiar, welcoming context. Most people who are hesitant about wheatgrass on its own find they love it here because the savory depth of the broth softens its more assertive flavors into something genuinely delicious and approachable.
Things People Ask Me About This Recipe
Can I make this chicken and wheatgrass soup ahead of time? Absolutely — make the whole soup but hold the wheatgrass. Refrigerate the base and stir in fresh chopped wheatgrass when you reheat it the next day for the best flavor and color.
What if I can’t find fresh wheatgrass? Frozen chopped wheatgrass works well — thaw and pat it dry before adding. Spinach is a milder backup option if you’re stuck, though you’ll get a slightly different flavor profile.
Can I freeze this soup? Freeze the soup base without the wheatgrass for up to 3 months. Add fresh wheatgrass when you reheat it — freezing the greens makes them mushy and dull.
Is this recipe beginner-friendly? Completely. If you can dice a chicken breast and chop some vegetables, you can make this chicken and wheatgrass soup from start to finish in under 40 minutes.
How long does leftover soup keep in the fridge? 3-4 days in a sealed container. Reheat gently on the stovetop over low heat — microwaving works in a pinch but the wheatgrass loses a little of its brightness.
Is wheatgrass safe to eat cooked? Yes — cooking it briefly actually makes it easier to digest for most people. The 5-minute simmer in this recipe is intentionally short to keep it gentle on your stomach and fresh-tasting.
One Last Thing
I couldn’t resist sharing this recipe because it’s one of those soups that genuinely makes you feel good while you’re eating it and good after you’re done. The best chicken and wheatgrass soup nights in our house are the ones where someone asks what’s in it and then looks genuinely surprised when I tell them. You’ve got this — go make a pot.
Print
Chicken and Wheatgrass Soup
Description
A light, nourishing chicken and wheatgrass soup that brings together classic comfort with the bright, fresh flavor of wheatgrass — ready in under 40 minutes and good for the soul.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth (use a quality one — it carries the whole soup)
- 1 cup wheatgrass, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and brown on all sides, 2-3 minutes per side — don’t crowd the pot.
- Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are tender and onion is translucent, about 4-5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in chopped wheatgrass, salt, pepper, thyme, and rosemary. Simmer for exactly 5 minutes — set a timer.
- Taste and adjust seasoning as needed.
- Serve hot and enjoy every nourishing bowl.
Nutrition Information (Per Serving):
- Calories: 210
- Carbohydrates: 10g
- Protein: 28g
- Fat: 7g
- Fiber: 2g
- Sodium: 720mg
- Vitamin A: 70% DV | Vitamin C: 18% DV | Iron: 15% DV Wheatgrass adds a meaningful boost of chlorophyll, Vitamin C, and iron to this already protein-rich soup.
Notes:
- Brown the chicken properly before adding anything else — that step builds the flavor base for the whole soup.
- Set a timer for the wheatgrass simmer. Five minutes is the sweet spot; more than that and it gets bitter.
- Every stovetop is a little different, so taste before serving and trust your judgment on seasoning.
Storage Tips:
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Freeze the soup base without wheatgrass for up to 3 months. Add fresh wheatgrass when reheating.
- Reheat gently on the stovetop over low heat with a splash of broth to freshen it up.
Serving Suggestions:
- Crusty sourdough bread on the side for dipping
- A simple side salad to round out the meal
- Over brown rice or quinoa for a heartier bowl
- With a squeeze of fresh lemon right before serving for a bright finish
Mix It Up:
- Lemon Version: Add a squeeze of fresh lemon juice right before serving
- Spicy Green Version: Add red pepper flakes and diced green chili with the vegetables
- Kid-Friendly Version: Reduce wheatgrass to half a cup and add egg noodles during the simmer
- Low-Carb Version: Add zucchini and spinach alongside the wheatgrass
What Makes This Recipe Special:
The secret to this chicken and wheatgrass soup is the timing — browning the chicken first for depth, then adding the wheatgrass only at the very end for a fresh, bright finish. It transforms a classic chicken soup into something genuinely nourishing and vibrant without losing any of that familiar comfort we all love in a good bowl of soup.
