Are you looking for a warm, comforting meal that doesn’t derail your weight-loss goals? This Chicken Soup with Vegetables is the perfect solution! Packed with flavors from fresh cabbage and carrots, this hearty soup comes in at under 200 calories per cup. Whether you’re battling a cold or just craving something wholesome, this recipe is sure to be your go-to. Plus, it’s simple to prepare and loaded with nourishing ingredients.
Preparation time – 30 minutes
Cook time – 30 minutes
Serves – 4
Ingredients
For the Broth:
- 2 litres hot water
- 500g chicken breast
- Salt (to taste)
- 1 tbsp black peppercorns
- 2 spring onions (white parts with head)
- Handful of coriander stems
- 1 inch ginger
For the Soup:
- 1 tbsp olive oil
- 2 cups thinly shredded cabbage
- 2 cups carrots (cut into thin ribbons)
- 1 tbsp finely chopped garlic
- 1 tsp salt (adjust to taste)
- Cornflour slurry (3 tbsp cornflour mixed with 6 tbsp water)
- 1 tsp freshly ground black pepper powder
- Chopped spring onion greens (for garnish)
Directions
- In a large pot, combine 2 litres of hot water, chicken breast, salt, black peppercorns, spring onions, coriander stems, and ginger.
- Bring the mixture to a boil, then reduce the heat and let it simmer until the broth is reduced by half and the chicken breast is fully cooked.
- Remove the chicken from the pot, shred it into thin slices, and set it aside.
- Strain the broth through a fine sieve to remove solids, and keep the liquid stock for later use.
- In a separate pot, heat 1 tablespoon of olive oil over medium heat.
- Add finely chopped garlic and sauté for a few seconds until fragrant.
- Toss in the shredded cabbage and carrot ribbons along with 1 teaspoon of salt. Sauté for 2 minutes or until the vegetables soften slightly.
- Pour the strained chicken stock into the pot with the vegetables and bring it to a roaring boil.
- Add the shredded chicken and stir well.
- Slowly mix in the cornflour slurry while stirring continuously to achieve your desired soup consistency.
- Finish with freshly ground black pepper and a generous sprinkle of chopped spring onion greens for garnish.
Serving Suggestion
Serve this Chicken Soup with Vegetables piping hot. It pairs beautifully with a slice of crusty whole-grain bread or as a standalone meal on a chilly evening. Cozy up and enjoy the heartwarming flavors!
Related recipe: Cream of Mushroom Soup
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