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

A comforting bowl of homemade chicken vegetable soup featuring tender chicken, fresh carrots, celery, and herbs in a flavorful broth, ideal for a healthy meal.

Ingredients

Scale

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.