Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a comforting Halal Chinese dish packed with tender chicken and vibrant vegetables, perfect for a nourishing lunch. It's light yet satisfying, making it an ideal choice for any day.

Ingredients

• Chicken breast - 200 grams, diced
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Broccoli - 100 grams, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Chicken broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)

Steps

1. Heat olive oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the diced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
3. Stir in the sliced carrot, diced bell pepper, and chopped broccoli, cooking for another 3-4 minutes until the vegetables begin to soften.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-15 minutes.
5. Add soy sauce, sesame oil, salt, and black pepper to taste. Stir well and let it simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 290
• Protein: 30 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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