Chicken soup
Warm up with this delicious Chicken Soup! Packed with tender chicken breasts, fresh vegetables like celery, carrot, and onion, and bursting with flavors from coriander, parsley, and black pepper. This low-carb, gluten-free, and comforting recipe uses chicken broth and a hint of olive oil for a nourishing and savory meal. Perfect for a cozy night in or boosting your immunity with wholesome ingredients.
- 22 Mar 2025
- Cook time 55 min
- Prep time 15 min
- 6 Servings
- 11 Ingredients
Chicken soup is a delightful and wholesome dish perfect for anyone looking to enjoy a warm, comforting meal without the carbs from traditional noodles. This recipe features tender chicken breast, fresh vegetables, and aromatic herbs, making it a hearty and nutritious option for any meal.
Ingredients:
Instructions:
- Chop the celery stalk into small pieces.
- Dice the half onion finely.
- Slice the carrot into thin rounds.
- Roughly chop the coriander leaves and parsley.
- In a large soup pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the chicken breasts and cook for about 4-5 minutes on each side or until they are golden brown on the outside. You don’t need to cook them through at this stage. Once browned, remove the chicken breasts from the pot and set them aside.
- In the same pot, add the chopped celery, diced onion, and sliced carrot. Sauté them in the remaining olive oil for about 5-7 minutes, until the vegetables are slightly softened.
- Pour in the 6 cups of chicken broth and the cup of water.
- Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Stir well to combine all the ingredients.
- Return the browned chicken breasts to the pot, ensuring they are submerged in the liquid.
- Raise the heat to bring the broth to a boil, then reduce to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the chicken breasts are thoroughly cooked and the vegetables are tender.
- Carefully remove the chicken breasts from the soup and place them on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir to evenly distribute the meat throughout the soup.
- Stir in the chopped coriander leaves and 4 tablespoons of fresh parsley.
- Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to taste.
- Ladle the hot soup into bowls.
- Garnish with extra fresh parsley if desired.
- Serve warm and enjoy your nutritious and comforting Chicken Soup!
Tips:
- For added flavor, sauté the vegetables in olive oil until they are slightly caramelized before adding the chicken broth.
- If you prefer a thicker soup, you can add diced potatoes or sweet potatoes to the recipe.
- To make the soup even more nutrient-dense, consider adding a handful of spinach or kale towards the end of the cooking process.
- Feel free to adjust the seasoning to your taste. Adding a pinch of chili flakes or a splash of lemon juice can add an extra layer of flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently to avoid overcooking the chicken.
Enjoy your delicious and healthy Chicken soup! This flavorful and comforting dish is perfect for any occasion and can easily be customized with your favorite vegetables and herbs.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 3.73g | 1% |
| Fiber 0.88g | 2% |
| Sugar 1.99g | 2% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.08g | 4% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 70mg | 13% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 9mg | 58% |
| Vitamin B6 0.68mg | 40% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.18mg | 11% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 570mg | 17% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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