Is chicken soup actually healthy?

Chicken soup can work well as part of a balanced diet. This Healthy Chicken Soup contains lean chicken, vegetables, herbs, and low-sodium broth. Also, each serving provides about 21 grams of protein and 9 grams of fiber.

What is the healthiest soup I can make?

A broth-based soup with vegetables and lean protein can make a nourishing choice. For example, this recipe combines chicken breast with carrots, parsnips, celery, leek, onion, and fresh herbs.

Which soup is best for losing belly fat?

No soup can specifically reduce belly fat. However, soups with protein, vegetables, and fiber can help create a filling meal as part of a balanced eating plan.

What are the ingredients in a 5-ingredient chicken soup?

For a basic version, use chicken, chicken broth, carrots, celery, and onion. However, garlic and fresh herbs can add much more flavor without adding much work.

Healthy Chicken Soup Recipe : Simple 30-Minute Comfort

Description

Healthy Chicken Soup is a warm, light, and filling 30-minute meal made with tender chicken breast, carrots, parsnips, celery, leek, onion, garlic, fresh herbs, and savory low-sodium chicken broth. Fresh thyme, tarragon, and parsley give every spoonful a bright herbal flavor.

Ingredients

Scale

2 boneless, skinless chicken breasts

5 cups low-sodium chicken broth

4 carrots, sliced

3 parsnips, sliced

3 celery ribs, sliced

1 leek, sliced

1/2 medium onion, diced

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 fresh thyme sprigs

2 fresh tarragon sprigs

1 bay leaf

1/4 cup fresh parsley, chopped

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Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat.

2. Add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring often.

3. Add the garlic, kosher salt, and black pepper. Cook for 1 minute, until the garlic smells fragrant without browning.

4. Add the chicken breasts, thyme, tarragon, bay leaf, and chicken broth. Gently stir everything together.

5. Bring the soup to a boil. Lower the heat, cover the pot, and simmer for about 15 minutes, or until the chicken reaches 165°F internally.

6. Transfer the cooked chicken to a cutting board and shred it with two forks.

7. Return the shredded chicken to the pot and simmer for another 1 to 2 minutes.

8. Remove the thyme sprigs, tarragon sprigs, and bay leaf.

9. Stir in the fresh parsley and serve warm.

Notes

Chicken thighs can replace chicken breasts for a slightly richer flavor.

Turnips or potatoes can replace the parsnips. Potatoes may need extra cooking time, so check them with a fork before serving.

If using dried herbs, start with about 1/2 teaspoon each of dried thyme and dried tarragon.

Peas or zucchini make good add-ins. Add them near the end of cooking so they keep their texture.

Use low-sodium chicken broth so you can better control the salt.

Keep the soup at a gentle simmer so the vegetables become tender without turning too soft.

Cook the chicken to an internal temperature of 165°F.

For a milder herbal flavor, reduce the amount of tarragon.

Store cooled leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freeze cooled soup in freezer-safe containers for up to 3 months.

Reheat individual servings in the microwave or warm the soup gently in a pot on the stove.