Shredded Chicken Breast Soup
Shredded Chicken Breast Soup includes nutrient-rich vegetables like carrots, peas, and green beans, making it even more wholesome. The soup is packed with protein from the chicken and vitamins and fiber from the vegetables, making it perfect for weight management and a healthy diet.
Nutrition Facts
Per serving
Energy
112 kcal
Protein
12 g
Carbs
6 g
Fat
5 g
Fiber
2 g
Ingredients
Chicken, poultry, breast, skinless
100 gms (100g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Peas
0.25 small cup (25g)
Carrot
0.25 cup, chopped (50g)
Chicken Stock
2.5 cup (625g)
Instructions
Preparation
For shredded chicken:
-Boil chicken breast in water for 15–25 minutes until cooked.
-Remove, cool slightly, and shred into small pieces.
For chicken stock:
-Boil chicken bones with water, peppercorns, bay leaf, and salt.
-Simmer covered on low heat for 60–90 minutes, skimming foam if needed.
-Strain to get clear chicken stock.
Cooking Steps
Heat a pot over medium flame.
Add the carrot, green peas, green beans, bay leaf, ginger, and a pinch of salt into the pot.
Stir and cook for 3–5 minutes, allowing the vegetables to soften slightly but still retain a bit of crunch.
Pour the prepared chicken stock into the pot with the vegetables.
Stir well and bring the mixture to a gentle boil.
Add the pre-prepared shredded chicken breast to the pot.
Simmer for 2–3 minutes to warm the chicken and integrate the flavors.
Turn off the flame.
Add black pepper powder.
Garnish with fresh chopped coriander leaves and serve hot.