Middle Eastern · Dinner
Garlic Lemon Chicken Soup (GLP-1)
Boneless chicken breast poaches gently in a garlic-heavy lemon broth brightened with fresh dill, then shreds back into the pot with white beans for added fibre. Light, restorative, and finished with a squeeze of lemon and parsley, the soup is spooned warm without bread or rice on the side.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
338Calories
38.8gProtein
9.3gFat
21.5gCarbs
4.7gSugar
5.8gFiber
789mgSodium
99mgChol
2.1gSat Fat
978mgPotassium
94mgCalcium
3.4mgIron
0.4mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim the chicken into 2–3 pieces, thinly slice the garlic and onion, and dice the carrot so everything simmers evenly.
2
Sweat
Warm the olive oil over medium-low heat and sweat the onion and garlic for 3 minutes until softened and translucent, not browned.
3
Poach
Slide the chicken into the simmering broth with carrot over low heat for 12 minutes until opaque and 165°F.
4
Finish
Shred the chicken, return it with beans and lemon juice, lemon zest, dill, parsley, salt, and pepper, then warm for 2 minutes and taste, adjusting lemon until bright.
5
Plate
Ladle the soup into a bowl, distributing chicken and beans evenly, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless chicken breast, trimmed and cut into pieces
- 3 cups720ml low-sodium chicken stock
- 10 cloves10 cloves garlic
- 1/2 cup45g, about a third of a 15.5 oz can, drained cannellini beans
- 11 onion
- 1/2 cup60g carrot
- 4 tbsp4 tbsp fresh lemon juice
- 2 tsp2 tsp lemon zest
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
