On a quest for a comforting yet light meal? This low calorie chicken soup is your answer. Packed with flavor and nutrients, it’s the perfect dish for those looking to enjoy a hearty meal without the extra calories.
Why This Recipe Works
- Lean Protein: Using skinless chicken breast keeps the soup low in calories but high in protein.
- Veggie-Packed: A variety of vegetables adds fiber and nutrients without adding many calories.
- Homemade Broth: Making your own broth ensures control over sodium and eliminates unnecessary fats.
- Herb-Infused: Fresh herbs bring out the flavors without the need for heavy creams or butter.
Ingredients
- 1 lb skinless, boneless chicken breast, cubed
- 6 cups homemade chicken broth (low sodium)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the Chicken
Add the cubed chicken breast to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes. This step ensures the chicken is perfectly cooked through when the soup is done.
Step 3: Pour in the Broth
Add the homemade chicken broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and add the thyme and rosemary. Let the soup simmer for 20 minutes, allowing the flavors to meld together beautifully.
Step 4: Season to Taste
After the soup has simmered, taste and adjust the seasoning with more salt and pepper if needed. This is the perfect time to ensure the soup is just right for your palate.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired for an extra pop of flavor and color.
Tips and Tricks
For an even lower calorie version, you can increase the amount of vegetables and decrease the chicken slightly. The veggies will keep you full without adding many calories. Another tip is to let the soup cool and then refrigerate it overnight; the flavors will deepen, making it even more delicious the next day. Lastly, if you’re in a hurry, you can use pre-cut vegetables to save time on prep.
Recipe Variations
- Spicy Version: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables for a spicy kick.
- Creamy Version: Stir in a quarter cup of plain Greek yogurt at the end for a creamy texture without the heavy cream.
- Grain Addition: Add a half cup of cooked quinoa or brown rice to make the soup more filling.
- Vegetarian Option: Omit the chicken and use vegetable broth for a vegetarian version. Add extra veggies or tofu for protein.
Frequently Asked Questions
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver and are just as nutritious as fresh. Just add them directly to the pot; there’s no need to thaw them first.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables and chicken as directed, then transfer everything to the slow cooker with the broth and herbs. Cook on low for 6-8 hours or on high for 3-4 hours.
Summary
This low calorie chicken soup is a delicious, nutritious option for anyone looking to enjoy a comforting meal without the guilt. With simple ingredients and easy steps, it’s perfect for a cozy night in or a healthy lunch option.
