Egg White, Paneer and Shredded Chicken Soup
This Egg White, Paneer and Shredded Chicken Soup is a delicious and nutritious soup that is perfect for a light dinner or lunch. The soup is high in protein, making it a great option for those looking to increase their protein intake. This soup is gluten-free, but it contains dairy, eggs, and chicken, so those with allergies should avoid it.
Allergen Information: Contains Dairy, Egg
Nutrition Facts
Per serving
Energy
136 kcal
Protein
15 g
Carbs
11 g
Fat
4 g
Fiber
0 g
Ingredients
Chicken, poultry, breast, skinless
100 gms (100g)
Skimmed milk paneer (Homemade)
0.5 cup, cubed (100g)
Egg, poultry, white, raw
4 medium (132g)
Olive Oil
1 tsp (5g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Onion
0.5 medium cup (80g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
4 medium cup (1000g)
Instructions
Preparation
For shredded chicken:
In a pot, add water and bring it to a boil.
Add the chicken breast to the boiling water and let it cook for 15-20 minutes.
Remove the chicken from the pot and let it cool for a few minutes.
Use a fork or your hands to shred the chicken into small pieces.
Cooking Steps
Heat olive oil in a soup pot over medium heat. Add chopped onions and minced garlic and sauté until they turn translucent.
Add chicken broth prepared in pre preparation and bring it to a boil.
Add the paneer cubes and shredded chicken to the pot and let them cook for 5 minutes.
In a separate bowl, beat the egg whites until frothy.
Slowly pour the beaten egg whites into the soup while stirring gently.
Let the soup cook for another few minutes until the egg whites are cooked and the soup is heated through.
Season with salt and black pepper, to taste.
Garnish with fresh coriander leaves and serve hot.