Chicken Vegetable Soup

With 184 kcal and 27g of protein, it provides long-lasting satiety despite its low-calorie profile.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200g chicken breast · 212 kcal in the whole recipe
• 1 carrot · 41 kcal in the whole recipe
• 1/2 zucchini · 17 kcal in the whole recipe
• 2 stalks celery · 7 kcal in the whole recipe
• 1/2 onion · 20 kcal in the whole recipe
• 2 tsp olive oil · 71 kcal in the whole recipe
• Salt, black pepper, dried thyme

Method

1. Required equipment: A medium-sized pot, cutting board, knife, and fork.

   

2. Place the chicken breast in the pot, cover with water, and boil over medium heat for 20 minutes.

   

3. Check if the chicken is cooked by inserting a fork; it is done if it pulls apart easily.

   

4. Remove the chicken, shred it into small pieces with a fork, and strain the cooking water into a separate bowl to save.

   

5. Dice the carrot, zucchini, celery, and onion into small cubes.

   

6. Pour the olive oil into the same pot and heat over medium heat.

   

7. Add the diced vegetables to the pot and sauté (soften slightly) for 3 minutes, stirring occasionally.

   

8. Pour the reserved chicken water over the vegetables and turn up the heat slightly until it boils.

   

9. Reduce the heat to low and simmer for 15 minutes until the vegetables feel soft when poked with a fork.

   

10. Add the shredded chicken, salt, black pepper, and thyme to the pot.

    

11. Cook for another 5 minutes on low heat to let the flavors meld, then turn off the stove.

    

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