Chicken Shredded Soup
This Chicken Shredded Soup is a healthy, low-calorie dish that's perfect for weight loss and also provides a good amount of protein. It's gluten-free and dairy-free, making it suitable for many dietary preferences. This soup is made with minimal oil and can be customized with seasonal vegetables to make it even healthier. However, people with a chicken allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
127 kcal
Protein
12 g
Carbs
7 g
Fat
6 g
Fiber
2 g
Ingredients
Plain Water
4 medium cup (1000g)
Olive Oil
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Carrot
0.25 cup, chopped (50g)
Celery stalk
1 cup (100g)
Broccoli
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Dried thyme
0.5 tsp (1g)
Dried Oregano
0.5 tsp (1g)
Common Salt
1 tsp (3g)
Black Pepper
1 tsp (2g)
Chicken, poultry, breast, skinless
200 gms (200g)
Fresh Parsley (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Heat olive oil in a large pot over medium heat. Add garlic and onion and sauté for 2-3 minutes until they turn translucent.
Add chicken breast and water to the pot. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it into small pieces using two forks.
Return the shredded chicken to the pot along with chopped carrots, celery, seasonal vegetables, dried thyme, and dried oregano. Mix well.
Cover the pot with a lid and let it cook for 10-15 minutes until the vegetables are cooked but still have a crunch.
Season with salt and pepper, to taste.
Garnish with fresh parsley leaves and serve hot.