High-protein chicken soup with vegetables

High-protein chicken soup with vegetables: tender chicken breast, carrots, celery, leek and parsley in an aromatic broth. With plenty of protein, light and easy for every day.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 32 g
• Fat: 10 g
• Carbs: 16 g

Ingredients

• 400 g chicken breast fillet
• 2 carrots
• 2 celery sticks
• 1 stalk of leek
• 1 onion
• 1 litre chicken stock
• 1 tbsp olive oil
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · ladle

1. Peel the carrots and cut them into small dice. Wash or peel the celery, leek and onion and slice finely.
2. Heat the olive oil in a large pan and cook the onion until soft and translucent. Add the carrots, celery and leek and cook briefly until everything smells fragrant.
3. Pour in the chicken stock and bring to the boil. Put the chicken breast in the stock and let it poach gently over a medium heat until the meat is cooked through.
4. Take the chicken out of the pan and shred it finely with two forks. Then return it to the soup and let it heat through briefly.
5. Season with salt and pepper. Finely chop the parsley and stir it in.
6. Serve hot, with a little extra parsley on top if you like.

Good to know

A soup like this is simply comforting without being heavy. It's clear, savoury and just the thing when you want something warm and down-to-earth.

Swaps

Chicken breast → turkey breast (similar protein content and usually just as lean); olive oil → ghee (stable when heated and aromatic); leek → fennel (mild and also provides fibre); parsley → dill (fresh herby note and also contains vitamin K)

Allergens

The recipe is free from milk, egg, nuts and gluten, as long as the chicken stock is gluten-free. It suits children well if seasoned mildly, and in pregnancy it's fine as long as the chicken is cooked all the way through. Contains: celery.

Dairy-free recipes