Why the Chicken and Vegetable Soup Is Great For Burning Fat
When I think about healthy eating, chicken and vegetable soup immediately comes to mind as a fantastic option for burning fat.
This soup’s rich in lean protein from the chicken, which helps boost metabolism while keeping me full longer. The variety of vegetables adds essential vitamins and minerals, making it a nutrient-dense choice.
Plus, it’s low in calories, allowing me to enjoy a hearty meal without the guilt. I love how the fiber from the veggies aids digestion, keeping my body working efficiently.
Ingredients of Chicken and Vegetable Soup
When it comes to whipping up a comforting bowl of chicken and vegetable soup, having the right ingredients is key to making it not only delicious but also healthy. This soup is like a warm hug on a chilly day, filled with vibrant veggies and tender chicken that will make your taste buds dance.
Plus, it’s super easy to throw together, making it perfect for busy weeknights or lazy weekends. So, let’s explore what you’ll need to create this hearty dish that’s sure to please everyone at the table.
Here’s what you’ll need for your Chicken and Vegetable Soup:
- 200 g skinless chicken breast fillet
- 1 turnip, chopped
- 1 swede, chopped
- 2 carrots, cubed
- 2 parsnips, cubed
- 1 onion, finely chopped
- 4 stalks celery, chopped
- 55 g chicken noodle soup mix
- 1 cup shell pasta
- Salt and pepper to taste
Now, let’s chat about these ingredients for a moment. You might be wondering, “What even is a swede?” Well, it’s a root vegetable that’s kind of like a turnip but sweeter and a bit more colorful. It adds a lovely flavor to the mix.
And don’t skip on the chicken noodle soup mix; it pulls everything together with a comforting taste that takes you back to childhood. Feel free to toss in any other veggies you have lying around, like green beans or peas; after all, this soup is about being flexible!
How to Make Chicken and Vegetable Soup
Let’s plunge into the delightful process of making your own Hearty Chicken and Vegetable Soup. First off, grab a large pot—one that can handle all the goodness you’re about to create. You’ll want to toss in 200 grams of skinless chicken breast fillet.
Now, you might be thinking, “Do I really need to chop everything up?” Yes, my friend, because chopping helps release all the flavors. So, get to work on that turnip, swede, carrots, parsnips, onion, and celery. It may seem like a lot, but trust me, each veggie adds a unique touch to the soup. Once everything is chopped up, throw it all into the pot like a pro.
Now, here’s where the magic happens. Cover your ingredients with water—enough to submerge them—but don’t go overboard. Bring that pot to a boil. The sound of bubbling water is like music to a cook’s ears, isn’t it?
Once it starts boiling, reduce the heat and let it simmer away for about an hour. This is the time when the house fills with a warm, inviting aroma that’ll make you feel all cozy inside. You’ll know it’s ready when those veggies are tender and the chicken is cooked through.
When the hour is up, take a moment to appreciate your work (and maybe give a little pat on the back to yourself). Carefully remove the chicken from the pot and cut it into small pieces—think bite-sized and delicious.
Now, here’s where the fun gets creamy. Grab a masher and mash the soup together, blending those veggies into a delightful creamy texture. If you’re feeling adventurous, you can leave some chunks for a little texture, but hey, no judgment here.
Once you’ve reached your desired consistency, return the chicken to the pot along with 55 grams of chicken noodle soup mix and 1 cup of shell pasta. Stir it all together, letting everything mingle for a few more minutes on the heat until the pasta is cooked.
Finally, don’t forget to season with salt and pepper to taste. And just like that, you’ve created a bowl of comfort that’s perfect for any day! Who knew making soup could be so satisfying?
Chicken and Vegetable Soup Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy a hearty chicken and vegetable soup while keeping your carb intake in check, there are plenty of substitutions and variations you can try.
Instead of using potatoes or pasta, I love adding cauliflower or zucchini for texture. You can swap out carrots for more celery or bell peppers, which are lower in carbs.
For a creamier soup, consider adding a splash of heavy cream or coconut milk. If you want extra flavor, toss in some herbs like thyme or rosemary.
These simple changes let you enjoy a delicious soup without the extra carbs!
What to Serve with Chicken and Vegetable Soup
Serving chicken and vegetable soup can elevate the meal experience, especially when paired with the right accompaniments.
I love to serve it with crusty bread or a warm baguette; it’s perfect for dipping. A light, fresh salad with a zesty vinaigrette complements the soup beautifully, adding a revitalizing crunch.
For a heartier touch, consider grilled cheese sandwiches; the gooey cheese pairs wonderfully with the warm soup.
If I’m feeling adventurous, I might whip up some savory biscuits or scones to enjoy on the side. Each option enhances the soup, making for a truly delightful dining experience.
Additional Tips To Decrease Calories
While enjoying a hearty chicken and vegetable soup, I often look for ways to cut down on calories without sacrificing flavor. One simple trick is to use lean, skinless chicken breast and reduce the amount of pasta or substitute it with whole grains like quinoa.
I also add more veggies, like spinach or zucchini, to bulk up the soup without adding many calories. Opting for low-sodium broth can help control sodium levels too.
Ultimately, I sometimes skip the cream or butter for a lighter version, relying on herbs and spices to enhance the taste. These adjustments keep my soup delicious and healthy!