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Chicken Vegetable Soup Recipe

This chicken vegetable soup recipe is very healthy and nutritious. It is full of vitamin A, vitamin C and niacin. The recipe can be cooked in two ways: Method #1 for a quick and easy chicken soup, if you already have some cooked chicken leftovers. In method #2 we are going to cook raw chicken. It takes longer, but we are going to have yummy homemade chicken broth at the end. This chicken vegetable soup recipe contains only 133 calories, 5g of net carb per serving, therefore it is suitable for a low calorie, low carb high protein diet.




Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Heart Healthy, High Protein, Low Calorie, Low Carbs, Low Cholesterol, Low GI, Low Fat, Low Sodium, Gluten Free, Dairy Free, Good Source of Vitamin A, Vitamin C and Niacin.

Serves 2:

Preparation time: 10 min for both methods.

Cooking time:

Method #1 - 15 min

Method #2 - 1 hour

Overall time:

Method #1 - 25 min

Method #2 - 1 hour 10 min

Chicken Vegetable Soup Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
133
Calories from Fat
27
% Daily Value*
Total Fat
3g
5%
Saturated Fat
1g
5%
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
52mg
17%
Sodium
132mg
6%
Total Carbohydrates
7g
2%
Dietary Fiber
2g
8%
Sugars
3g
Protein
16g
32%
Vitamin A    31% Vitamin C    44%
Vitamin B6    16% Niacin    24%
Iron    8% Calcium    3%
Potassium    9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

Quick and Easy Chicken Vegetable Soup Recipe:

1 cooked chicken leg, bone and skin removed, meat is torn into long chunks;

1/4 of small red pepper;

2 celery stalks;

1 spring onion;

0.5 cup of frozen peas;

600 ml/16 fl.oz. of vegetable stock prepared using 2 tsp. of bouillion powder (vegetable stock for soups);

1 garlic clove, chopped;

1/2 tsp. of dried oregano;

1/2 tsp. of dried thyme;

1 tbsp. parsley, chopped;

Pepper to taste.

Cooking Raw Chicken:

1 chicken leg with skin, on the bone;

1 onion, cut 3/4 through lengthwise into 4 pieces;

1/4 of small red pepper;

2 celery stalks, sliced into 1cm/0.2" pieces;

0.5 cup of frozen peas;

1 garlic clove, chopped;

1/2 tsp. of dried oregano;

1/2 tsp. of dried thyme;

1 tbsp. parsley, chopped;

Salt and pepper to taste.

How to Cook Chicken and Vegetable Soup:

Method #1 - Quick and Easy:

  • Pour ready made broth into a medium pan with celery, pepper, oregano, thyme and garlic, then bring it the boil on a high heat, cover with a lid, reduce the heat to medium and simmer for 10 min.
  • Throw the cooked chicken, peas, and spring onion into the pan and continue cooking for 5 min.
  • Serve it hot, garnished with parsley.
Ingredients for the Soup
Cooking the Soup

Method #2 - Cooking with Raw Chicken:

  • Wash a chicken leg in cold water and place it together with celery, onion, oregano, thyme and salt into a large pan, pour in 1.5 litres of water and cover it with a lid. Bring it to the boil on a high heat, then reduce the heat and simmer for 40 min or until the chicken is cooked.
  • Remove the chicken from the pan and strain the broth, throw way the onion and save the celery for later.
  • Return the broth into the pan and boil it on a high heat for 10 min trying to reduce until about 600 ml left.
  • At the same time, remove the skin and bone from the leg and tear the meat into long chunks. Once the broth has reduced, put the chicken and celery back into the pan with the pepper and peas, continue simmering for 5 min.
  • Serve the soup hot in a warm bowl, garnished with parsley.

Author: Lana Soko





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