Chicken Soup with Vegetables

Chicken soup is a hot filling meal especially enjoyed during the colder months. This is a delicious dish with a soft taste and relatively low in fat because it made use of chicken without the skin. A very versatile dish, you can add any vegetable you like to make it more nutritious and satisfying.


Cook Time: 
400 g chicken meat, diced
2 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium green bell pepper, chopped
1 Tbsp. garlic, minced
4 cups chicken broth
2 Tbsp. thyme, fresh 
1/2 tsp. pepper
2 medium potatoes, diced
2 medium carrots, diced
    Cooking Method: 
    1. In soup pot, saute chicken in oil for 3 minutes.
    2. Add onion, celery, green pepper and garlic; saute for another 3 minutes.
    3. Add broth, thyme and pepper.
    4. Bring to a boil.
    5. Add potatoes and carrots.
    6. Reduce heat and simmer for 20 minutes, or until vegetables are tender.
    7. Remove from heat; ladle in individual bowls. Serve.

    Nutritional Facts : 

    Yield : 6 servings

    Serving : 350 g

    Energy : 206 Kcal

    Fat : 7.0 g

    Carbohydrates : 18.6 g

    Protein : 17.9 g

    Sodium : 411

      Share the love