Clear Veggie-Chicken Soup
by Tanvi Parikh
Macros
- Total calories
- 242
- Protein
- 26 g
- Carbs
- 13 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 7 g
- Cholesterol
- 113 mg
- Sodium
- 239 mg
- Potassium
- 612 mg
- Vitamin A
- 4701 IU
- Vitamin C
- 58 mg
- Calcium
- 82 mg
- Iron
- 2 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.7 µg
- Magnesium
- 46 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 1 tsp Extra Virgin Olive Oil
- 120 g Chicken Thighs (boneless, skinless, cubed)
- Sea Salt & Black Pepper (to taste)
- 1 cup Purple Cabbage (large, diced)
- ⅓ Carrot (large, peeled, chopped)
- ⅓ stalk Spring Onion (chopped)
- ½ Garlic (cloves, minced)
- ⅓ cup French Beans (large, peeled, cubed)
- ⅔ cup Vegetable Broth, Low Sodium
- 2⅔ tsp Water
- 1 stalk Celery (fresh, finely chopped)
Steps
In a large pot or dutch oven, heat the oil over medium-low heat.
Add the shredded chicken , chopped garlic cloves, chopped spring onion. Cook for few minutes. Remove and place onto a plate. Set aside.
Add the carrots, cabbage, French beans, salt, to the pot. Add a water and boil.
Once boiled add the vegetables + vegetable stock to the shredded chicken mixture. Stir to combine.
Add the celery and pepper cook for another 5 minutes. Divide evenly between bowls and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.
- Serving Size: One serving is equal to approximately two cups.
- Additional Toppings: Lemon juice and/or fresh herbs.
- Consistency: You can omit the slurry if you prefer a watery stew. Alternatively, you can add water while the stew is cooking until your desired consistency is reached.