Looking for a recipe for a delicious, aromatic, satisfying and easily digestible first course? This is most likely a low-carb vegetable soup with chicken. It cooks quickly and will satisfy all tastes. Step-by-step recipe with a photo. Video recipe.
Light and healthy chicken soup is a culinary classic. This first dish is found in all cuisines of the world. Today, let's make a low-carb chicken vegetable soup. This is a great lunch for those who are slimming or want to lose extra pounds, but do not like to feel hungry. It is both light and hearty. It is well absorbed by the body and allows you to quickly recuperate during illness and after physical exertion.
Vegetable soup is very versatile in preparation. I used chicken breasts to cook it, but thighs, wings or drumsticks will do just as well. In this case, the broth will be slightly higher in calories, and the soup will be more satisfying. You can diversify the chowder with different vegetables. It completely depends on the imagination and taste of the chef. The recipe for dietary vegetable soup does not burden with extra calories, it will give a light and delicate taste, as well as a feeling of satiety. The benefits of chicken soup can hardly be overestimated. Chicken meat will provide the body with the necessary proteins, and a large amount of vegetables will supply nutrients. He is loved by both children and adults. Soup rightfully takes the first place in the dietary and children's menu.
- Caloric content per 100 g - 85 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken breasts - 2 pcs.
- Salt - 1 tsp or to taste
- Eggplant - 1 pc.
- Ground black pepper - a pinch
- Asparagus beans - 200 g
- Zucchini - 1 pc.
- Greens - medium bunch
- Tomatoes - 1 pc.
- Sweet pepper - 1 pc.
Step-by-step preparation of low-carb vegetable soup with chicken, recipe with photo:
1. Wash the chicken fillet and cut into pieces of the size you want to see on your plate. If there is a bone left, then do not throw it away, but also send it to the pan. This will make the broth richer.
2. Fill the meat with water and send it to cook on the stove.
3. After boiling, reduce the temperature to the minimum setting, remove the formed foam and cook the broth under the lid for 1 hour. At the end of cooking, remove the chicken bone from the broth and discard.
4. While the broth is cooking, prepare all vegetables and herbs: wash and cut into medium sized pieces.
5. Send the eggplants to the stockpot. If the fruits are ripe, then pre-soak them in saline to remove the bitterness. There is usually no bitterness in a young vegetable, so this procedure can be omitted.
6. Next, place the zucchini in the broth.
7. Boil them for 5 minutes and add the asparagus beans and bell peppers.
8. Then add the tomatoes.
9. And send all the finely chopped greens.
10. Season low-carb vegetable chicken soup with black pepper salt and bring to a boil. Reduce the temperature to the lowest setting and simmer for 5 minutes. Remove the pan from the heat and serve the first course hot with croutons or croutons.
See also a video recipe on how to make summer soup with chicken and vegetables.
