Fit Chicken Noodle Soup (Turkish Style)

We transformed the classic soup into a light yet highly filling alternative by using lean chicken breast broth and low-glycemic whole wheat orzo.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200g skinless chicken breast · 212 kcal in the whole recipe
• 80g whole wheat orzo (or vermicelli) · 296 kcal in the whole recipe
• 10g olive oil · 90 kcal in the whole recipe
• 1 small carrot, finely diced (60g) · 25 kcal in the whole recipe
• Juice of half a lemon (20g) · 4 kcal in the whole recipe
• A handful of fresh parsley, chopped (10g) · 4 kcal in the whole recipe
• 5 cups of water (1200g)
• Salt and black pepper to taste

Method

1. Boil the chicken breast in 5 cups of water until tender, then shred the meat and set the broth aside.

   

2. Sauté the diced carrots in olive oil in a pot for 3 minutes, then pour in the hot chicken broth.

   

3. Add the whole wheat orzo and simmer for 10 minutes until the noodles are soft.

   

4. Stir in the shredded chicken, lemon juice, salt, pepper, and chopped parsley, then simmer for 2 more minutes and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.