AuthorSoumyasree RanaCategoryChicken, Indian, Non-Vegetarian, SoupDifficultyBeginnerThis soup is low-calorie, high in protein, and contains healthy carbs from vegetables, along with vitamins A and C.
Dice the chicken breast into small, bite-sized pieces.
Finely chop the tomato, carrot, celery, onion, and garlic.
Heat the olive oil in a pot over medium heat, add garlic and onions, and saute until onions are soft.
Add chicken pieces to the pot, cook until slightly browned.
Add chopped tomato carrot, celery and stir well.
Pour in the chicken broth or water, bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes, until vegetables and chicken are cooked through.
Add chopped spinach in the last few minutes of cooking. Season with salt and pepper to taste.
Serve hot.
1 servings
1 Bowl
- Amount per serving
- Calories155
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 0.6g3%
- Monounsaturated Fat 2.5g
- Polyunsaturated Fat 1.2g
- Sodium 55mg3%
- Total Carbohydrate 8g3%
- Dietary Fiber 3.8g14%
- Protein 11g
- Vitamin A 403mcg45%
- Calcium 56.1mg5%
- Iron 1.8mg10%
- Potassium 572mg13%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Dice the chicken breast into small, bite-sized pieces.
Finely chop the tomato, carrot, celery, onion, and garlic.
Heat the olive oil in a pot over medium heat, add garlic and onions, and saute until onions are soft.
Add chicken pieces to the pot, cook until slightly browned.
Add chopped tomato carrot, celery and stir well.
Pour in the chicken broth or water, bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes, until vegetables and chicken are cooked through.
Add chopped spinach in the last few minutes of cooking. Season with salt and pepper to taste.
Serve hot.