Ragi Chicken Soup
Ragi Chicken Soup is a nutritious and delicious soup that is perfect for weight loss. This soup is low in fat and gluten-free, making it a great option for those with dietary restrictions. Ragi or finger millet is a good source of dietary fiber, protein, and minerals like calcium, iron, and magnesium. Adding chicken to the soup increases its protein content, making it a filling and satisfying meal.
Nutrition Facts
Per serving
Energy
183 kcal
Protein
15 g
Carbs
15 g
Fat
7 g
Fiber
3 g
Ingredients
boneless, skinless chicken breast
250 gms (250g)
Ragi flour
1 small cup (60g)
Onion Finely Chopped
0.5 medium cup (75g)
clove garlic
1 gm (5g)
Olive Oil
1 tsp (5g)
Dried thyme
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Plain Water
2 medium glass (500g)
Chopped Carrot
0.5 small cup (50g)
Bay Leaf
1 small (1g)
Instructions
Cooking Steps
Heat olive oil in a large pot over medium heat.
Add chopped onions and minced garlic to the pot and sauté for 2-3 minutes until the onions turn translucent.
Add chopped carrot to the pot and sauté for another 2-3 minutes.
Add boneless chicken breast to the pot and sauté for 5-7 minutes until the chicken is cooked through.
Add water, bay leaf, dried thyme to the pot and bring to a boil.
Reduce heat and let the soup simmer for 10-15 minutes.
Remove the bay leaf and discard it.
Slowly add ragi flour to the soup, stirring constantly to avoid lumps.
Continue to simmer the soup for another 5-7 minutes until the ragi flour is fully cooked and the soup has thickened.
Add salt and pepper to taste.
Serve hot