Light Chicken Broth
This light chicken broth is a healthy and nutritious soup that is perfect for kidney and gout patients. It is made with a small quantity of chicken to provide a rich flavor without triggering any issues for those with kidney or gout concerns. This broth is low in carbohydrates, making it a great option for those looking for a low-carb meal. This recipe is gluten-free and can be enjoyed by those with celiac disease or gluten intolerance. It is also a great source of protein, thanks to the chicken
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
94 kcal
Protein
4 g
Carbs
4 g
Fat
3 g
Fiber
1 g
Ingredients
Chicken, poultry, leg, skinless
100 gms (100g)
Chopped Onion
0.5 medium cup (75g)
Clove Garlic, Chopped
1 tsp (5g)
Celery Stalk (chopped)
0.5 cup (80g)
Carrot
0.25 cup, chopped (50g)
Dried thyme
1 tsp (2g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Plain Water
5 medium cup (1250g)
Instructions
Cooking Steps
Rinse the raw chicken and place it in a large pot.
Add 5 cups of water to the pot and bring it to a boil over high heat.
Reduce the heat to low and let the chicken simmer for 20-25 minutes until it is cooked through.
Using tongs, remove the chicken from the pot and let it cool.
Once the chicken is cool enough to handle, remove the meat from the bones and set it aside. Discard the bones and skin.
Return the chicken broth to the stove and add the chopped onion, minced garlic, chopped carrot, and chopped celery stalk. Stir well.
Add the dried thyme, salt, and pepper. Stir well.
Bring the broth to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are soft and the flavors have melded together.
Remove the bay leaf and discard it.
Using a strainer or slotted spoon, remove the vegetables and discard them.
Add the cooked chicken to the broth and heat it through.
Serve hot.