Ingredients
Scale
- 2 cups cooked shredded chicken or plant-based protein
- 4 cups vegetable broth
- 2 cups chopped vegetables (zucchini, carrots, spinach)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (cilantro, parsley)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until translucent.
- Pour in vegetable broth and bring to a boil.
- Add chopped vegetables and cooked shredded chicken.
- Simmer for 15-20 minutes until vegetables are tender.
- Season with salt, pepper, and herbs.
- Serve hot garnished with fresh herbs.
Notes
- You can substitute chicken with tofu or tempeh for vegan options.
- Adjust seasoning to taste and add chili flakes for spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free, Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 130 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg