Vegetable and Chicken Soup

This Vegetable and Chicken Soup is a fragrant and nourishing dish that combines tender chicken with a medley of fresh vegetables, infused with aromatic spices. Perfect for a light lunch, this Halal Chinese recipe is both comforting and satisfying.

Ingredients

• Chicken breast - 200 grams, diced
• Carrot - 1 medium, sliced
• Celery - 1 stalk, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Chicken broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped for garnish
• Cilantro - a few sprigs for garnish

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the diced chicken breast to the pot and cook until no longer pink, approximately 5-7 minutes.
3. Stir in the sliced carrots, diced celery, bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the chicken broth and add the soy sauce. Bring the mixture to a boil.
5. Reduce the heat to low and let it simmer for about 15 minutes, allowing the vegetables to become tender.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein for muscle repair and growth.
• Rich in vitamins and minerals from the assorted vegetables.

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