Clear Chicken Veg Soup
Lunch · Chinese · Ready in 35 min · Serves 1
Light, hydrating chicken and vegetable broth with shredded chicken, carrots, and leafy greens. Perfect cutting phase meal for satiety and recovery.
Per serving
- Calories
- 160
- Protein
- 18 g
- Carbs
- 10 g
- Fat
- 4 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D1%
- B1213%
- Zinc18%
- Magnesium22%
- Omega-38%
- Vitamin C27%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Chicken breast (skinless)
- 400 ml Low-sodium chicken stock
- 80 g Carrot
- 100 g Pak choi
- 10 g Ginger (fresh)
- 2 Garlic cloves
- 10 ml Low-sodium soy sauce
- 20 g Spring onion
Method
- 1
Place 150g chicken breast in a pan with 400ml low-sodium chicken stock. Bring to a simmer over medium heat and cook for 12-15 minutes until chicken is cooked through. Remove chicken and shred with two forks.
- 2
Slice 80g carrot into thin matchsticks. Chop 100g pak choi into 3cm pieces. Slice 10g ginger and mince 2 garlic cloves. Chop spring onion on the bias.
- 3
Strain the stock into a clean saucepan. Add ginger slices and minced garlic. Bring back to a simmer and cook for 2 minutes until fragrant.
- 4
Add carrot matchsticks to the stock and simmer for 4 minutes. Then add pak choi and shredded chicken. Cook for 2 minutes more until pak choi is tender-crisp.
- 5
Stir in 10ml low-sodium soy sauce and taste for seasoning. Pour into a bowl and top with fresh spring onion. Serve immediately.
