Chicken Soup with Veggies
Chicken soup is a classic comfort food, and this recipe adds a healthy twist by incorporating veggies. It's a great source of protein and vitamins, making it a nutritious meal option. This recipe is gluten-free and allergy-friendly. It is also a great way to use up leftover chicken.
Nutrition Facts
Per serving
Energy
114 kcal
Protein
12 g
Carbs
4 g
Fat
6 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Celery Stalk (chopped)
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Carrot
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Plain Water
4 medium cup (1000g)
lemon juice
1 tbsp (15g)
Instructions
Preparation
1-Clean, cut and cook chicken breast later shred after cooking.
Cooking Steps
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic and sauté until the onion is translucent, about 2-3 minutes.
Add the chopped carrots and celery and sauté for another 2-3 minutes until the vegetables start to soften.
Add the dried thyme and bay leaf and stir.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
Add the shredded chicken to the pot and cook for another 5-10 minutes until the chicken is heated through.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh coriander leaves.