LunchDinnerMain Course

Paleo Chicken and Vegetable Soup

Name: Paleo Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porties
Cuisine: american
Ingredients: 450 g chicken breast boneless, skinless, cut into 1 inch cubes; 1 el olive oil; 1 st yellow onion chopped; 2 st carrot peeled and diced; 2 st celery stalk diced; 2 teentje garlic minced; 6 kopje chicken broth low sodium; 250 g potato peeled and diced into 1/2 inch cubes; 150 g green bean trimmed and cut into 1 inch pieces; 0,5 tl sea salt; 0,25 tl black pepper freshly ground; 2 el fresh parsley chopped (optioneel)

This comforting chicken and vegetable soup is packed with lean protein and a colorful array of fresh vegetables. It's a simple, wholesome meal perfect for a chilly evening or a light lunch.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 337 kcal

Glutenvrij

Allergeneninformatie: kan selderij bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

450 gchicken breast, boneless, skinless, cut into 1 inch cubes
1 elolive oil
1 styellow onion, chopped
2 stcarrot, peeled and diced
2 stcelery stalk, diced
2 teentjegarlic, minced
6 kopjechicken broth, low sodium
250 gpotato, peeled and diced into 1/2 inch cubes
150 ggreen bean, trimmed and cut into 1 inch pieces
0,5 tlsea salt
0,25 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

ladle · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
2
Add the chopped onion, diced carrot, and diced celery to the pot.
3
Sauté the vegetables for 5-7 minutes, until they begin to soften.
Ongeveer 7 min
4
Stir in the minced garlic and cook for another 1 minute until fragrant.
Ongeveer 1 min
5
Add the cubed chicken breast to the pot and cook until lightly browned on all sides, about 5-7 minutes.
Ongeveer 7 min
Tip van de kok: The chicken doesn't need to be cooked through at this stage.
6
Pour in the chicken broth, then add the diced potato, sea salt, and black pepper.
7
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Ongeveer 15 min
Tip van de kok: Ensure the heat is low enough to maintain a gentle simmer.
8
Add the green beans to the pot and continue to simmer for another 5-7 minutes, or until the vegetables are tender and the chicken is cooked through.
Ongeveer 7 min
Tip van de kok: Avoid overcooking the green beans to keep them slightly crisp.
9
Taste and adjust seasoning as needed.
10
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Ongeveer 1 min

Per portie

Voedingswaarden

72%Score

Calorieën: 336,7kcal
Eiwit: 41,6g
Koolhydraten: 22,9g
Vet: 8,5g
Vezels: 4,5g
Suiker: 6,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover soup in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.