Creamy Low-Calorie Chicken Vegetable Soup

This hearty soup for winter days will surprise you with its taste and low calorie content. A flavorful, rich soup containing a large number of healthy ingredients and low fat content. It is topped with concentrated milk, which gives the soup a creamy taste and velvety texture, as well as gluten-free whole grain pasta. It is done very quickly if you have ready-made chicken broth, boiled chicken meat and a food processor.
cook time: 40 min
Gavin Tanner
Creamy Low-Calorie Chicken Vegetable Soup

Nutrition Facts (per serving)

90
Calories
2g
Fat
10g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Olive oil 1 tbsp
Salt to taste
Ground black pepper to taste
Chicken breasts (Instead of boiled chicken, you can take grilled chicken fillet without skin or bake the breast in advance) 1 pc
Carrot 1 pc
Champignon 120 g
Oregano dry 0.5 tsp
Pasta (not boiled, medium size, ideally made from whole grain flour) 1 cup
Celery (I used stalked celery) 100 g
Thyme, thyme (dried) 0.25 tsp
Whole wheat flour 1 tbsp
Chicken bouillon 1 l
Condensed milk 310 ml

Recipe instructions

Step 1

Step 1
Cut the prepared vegetables and mushrooms into small cubes, or, using a food processor, chop them one by one. Pour olive oil into a saucepan, add garlic, onions, mushrooms, carrots and celery.

Step 2

Step 2
Fry until soft, approx. 5-7 minutes, stirring, over medium heat.

Step 3

Step 3
Sprinkle with flour and seasonings. Cook, stirring for 1 minute.

Step 4

Step 4
Pour in the hot broth, stir and taste for salt, add salt, bring to a boil, reduce heat and cook for 10-15 minutes, stirring.

Step 5

Step 5
Add chicken

Step 6

Step 6
Add pasta

Step 7

Step 7
Pour in concentrated milk

Step 8

Step 8
And cook, stirring, until the pasta is soft.

Additional rubrics

Related recipes