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New Style Chicken Soup Recipe

Written by admin on . Posted in All Reciper, Desert, Soup. No Comments on New Style Chicken Soup Recipe

New Style Chicken Soup: vibrant, hearty, with diced chicken, quinoa, fresh herbs, vegetables, lemon zest, ginger, in a comforting, flavorful broth.

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Ingredients (Serves 6)

  • 1 lb (450g) boneless, skinless chicken breast, diced
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 1 small zucchini, diced (about 1 cup)
  • 1-inch piece fresh ginger, grated
  • 6 cups low-sodium chicken broth
  • 1 cup cooked quinoa
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 bay leaf

Instructions

  1. Prep Ingredients: Dice chicken, chop vegetables, grate ginger, and zest lemon.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened (about 3-4 minutes).
  3. Add Vegetables: Stir in carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
  4. Cook Chicken: Add diced chicken and cook until lightly browned (about 5 minutes).
  5. Simmer Soup: Pour in chicken broth, add ginger, thyme, rosemary, bay leaf, and lemon zest. Bring to a boil, then reduce to a simmer for 20 minutes.
  6. Add Quinoa: Stir in cooked quinoa and simmer for an additional 5 minutes. Remove bay leaf.
  7. Season and Serve: Add salt and pepper to taste. Stir in fresh parsley just before serving.

Nutrition Information (Per Serving)

  • Serving Size: ~1.5 cups (1/6 of recipe)
  • Calories: 220 kcal
  • Protein: 22g
  • Fat: 6g (Saturated: 1g)
  • Carbohydrates: 18g (Fiber: 3g, Sugars: 4g)
  • Sodium: 480mg
  • Cholesterol: 50mg

Notes: Nutrition values are approximate and based on standard ingredient data. Low-sodium broth keeps the soup heart-healthy. Adjust seasoning to preference.

Tips

  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Variation: Swap quinoa for brown rice or add a handful of spinach for extra greens.

Carrot Soup Recipe

Written by admin on . Posted in All Reciper, Soup. No Comments on Carrot Soup Recipe

Soups and stews are nutrient-dense, hydrating, and easy to digest. They support immunity, promote warmth, and can be low-calorie while providing fiber, vitamins, and minerals.

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Servings

Serves 4

Prep Time

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Total: 45 minutes

Ingredients

  • 1 lb carrots, peeled and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Optional: 1/2 cup coconut milk (for creaminess)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft (about 5 minutes).
  2. Add carrots and cumin, stirring for 2 minutes.
  3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25 minutes or until carrots are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Stir in coconut milk (if using), season with salt and pepper, and heat through.
  6. Serve hot, garnished with fresh parsley.

Nutrition (Per Serving)

  • Calories: 120 kcal
  • Protein: 2g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sodium: 600mg

Allergens

  • Contains coconut (if using coconut milk).
  • Free from dairy, gluten, nuts, and soy (if coconut milk is omitted).

Vegetable Stew Recipe

Servings

Serves 6

Prep Time

  • Preparation: 20 minutes
  • Cooking: 40 minutes
  • Total: 1 hour

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup spinach or kale, roughly chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent (about 5 minutes).
  2. Add carrots, potatoes, green beans, and corn. Stir for 3 minutes.
  3. Add diced tomatoes, vegetable broth, thyme, and smoked paprika. Bring to a boil.
  4. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.
  5. Stir in spinach or kale, cooking for another 3-5 minutes until wilted.
  6. Season with salt and pepper. Serve hot.

Nutrition (Per Serving)

  • Calories: 180 kcal
  • Protein: 4g
  • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Sodium: 700mg

Allergens

  • Free from dairy, gluten, nuts, and soy.
  • Suitable for most diets, but check vegetable broth for potential allergens like soy or gluten.