Middle Eastern · Dinner
Chicken and Rice Soup (Low-Calorie)
Chicken thigh simmered in a saffron-scented broth with carrot, celery, onion, and lemon, finished with a small measure of rice for body. Shredded chicken and tender vegetables sit in a light, herb-flecked broth rather than a cream-thickened one, keeping the dish brothy, fragrant, and far lighter than the traditional version.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
347Calories
39.8gProtein
10.9gFat
19.4gCarbs
3.8gSugar
2.1gFiber
520mgSodium
186mgChol
2.9gSat Fat
760mgPotassium
68mgCalcium
2.6mgIron
0.6mcgVitamin B12
11mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from the chicken thigh. Dice the onion, carrot, celery, and garlic on a cutting board. Chop the parsley.
2
Heat
Warm the chicken stock in a saucepan over medium heat with the onion, carrot, and celery for 5 minutes until translucent.
3
Heat
Stir the garlic, turmeric, saffron, and bay leaf into the pot and cook over medium heat for 1 minute until fragrant and golden.
4
Heat
Add the chicken thigh to the pot and simmer over medium-low heat for 20 minutes until it reaches 165°F and shreds easily.
5
Heat
Lift the chicken onto a plate and shred it with two forks. Return it to the pot with the rice and simmer for 12 minutes over medium-low heat until tender.
6
Heat
Stir in the lemon juice and parsley, season with salt and pepper, and simmer for 1 minute over low heat until combined.
7
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless, skinless chicken thigh, trimmed of visible fat
- 950ml950ml low-sodium chicken stock
- 11 onion
- 22 small carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp dry basmati rice
- 2 pinch2 pinch saffron threads
- 1 tsp1 tsp ground turmeric
- 22 bay leaf
- 2 tbsp2 tbsp fresh lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
