Recipe Roundup: Diabetic hearty chicken noodle soup

Check out this veggie loaded lunch! Great for those chilly days. 

Nutritional information:

Around 150 calories per serving (not including cauliflower rice/rice noodles):

  • High protein
  • Anti-inflammatory 
  • Immune system boosting
  • High vitamin A

Serves: 6

Ingredients:

  • 800 g chicken thigh fillet (cubed)
  • 1-1.5L of chicken stock
  • ½ cup of water (optional)
  • 400g carrot (diced)
  • 400g zucchini (diced)
  • 400g celery (diced)
  • 2 brown onions (diced)
  • 180g ginger (grated)
  • ½ bunch of parsley (finely chopped)
  • Spring onion (to garnish)
  • Salt and pepper (to season)
  • Olive oil (to cook)
  • Rice noodles or cauliflower rice (as desired)

METHOD:

  1. Fry chicken on medium-high heat in some olive oil in deep pot until slightly golden. Remove from pot.
  2. Brown carrots, onion, zucchini and celery (in this order). Add chicken back to pot once vegetable medley is soft.
  3. After 2 minutes of cooking the ingredients altogether on the medium-high heat, add in the chicken stock (if you like it really soupy add the full 1.5L), water (optional) and grated ginger.
  4. Keep on a low simmer for 1 hour, stirring the pot every 5-10 minutes.
  5. Just before serving, stir in the spring onion and parsley.
  6. Serve with the veggie/chicken soup with cooked rice noodles or cauliflower rice.

Tip: If possible, use fresh chicken to cook this recipe - using thawed raw chicken with make the chicken taste dry.

 

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