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Chicken and vegetable soup

Chicken and vegetable soup

Recipe Book: Diets

A light, comforting meal-in-a-bowl: shredded chicken, lots of vegetables and a squeeze of lemon. About 20 g of protein per bowl, for barely 160 kcal.

Per serving: 160 kcal · 22 g protein · 8 g carbohydrates, including 2 g fibre and 4 g sugars · 4 g fat.
Main Course Soup & Stew Simmer Mediterranean Diet Gluten-free Dairy-free Sugar-Free High-Protein Low-Calorie Low-Carb Low-Fat

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Cooking for
6 people

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Preparation


1

In a large saucepan, heat the oil over medium heat. Cook the onion, carrots and celery for 5 minutes. Add the garlic and cook for 30 seconds.

2

Add the broth, water, bay leaves and thyme. Bring to a boil.

3

Add the whole chicken breasts. Lower the heat and simmer for 15 minutes, until the chicken reaches 74°C (165°F) in the centre.

4

Remove the chicken, shred it with a fork and return it to the pot with the zucchini and green beans. Simmer for 5 minutes, until the vegetables are tender.

5

Remove the bay leaves. Add the parsley and lemon juice. Season with salt and pepper.

Notes

For a gluten-free version, use a gluten-free broth. Keeps 4 days in the fridge and 3 months in the freezer.

Version française : https://cookmoi.com/recipes/soupe-poulet-legumes

  • Prep Time

    15 min
  • Cook Time

    30 min
  • Serves

    6 people
  • Calories

    160
Recipe By

Recipe By

Cookmoi

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