Gluten-Free Chicken and Vegetable Soup

This Gluten-Free Chicken and Vegetable Soup is a comforting midnight delight that combines tender chicken with vibrant vegetables, all simmered in a flavorful broth. Perfect for a light yet satisfying meal, this soup is both nourishing and delicious.

Ingredients

• Chicken breast - 200 grams, diced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Gluten-free soy sauce - 2 tablespoons
• Chicken broth - 500 milliliters
• Water - 250 milliliters
• Olive oil - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste
• Sesame oil - 1 teaspoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the diced chicken breast to the pot and cook until browned, about 5-7 minutes.
4. Stir in the sliced carrots, diced zucchini, and sliced mushrooms, cooking for an additional 5 minutes.
5. Pour in the chicken broth and water, bringing the mixture to a boil.
6. Once boiling, reduce the heat and stir in the gluten-free soy sauce.
7. Simmer the soup for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Season with salt and pepper to taste, then stir in the chopped green onions and sesame oil just before serving.

Nutrition

• Calories: 290
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.75 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Rich in vitamins and minerals from vegetables, supporting overall health.

Tags