Middle Eastern · Dinner
Egyptian Green Leaf Soup (High-Protein)
A high-protein Egyptian molokhia-style green soup built on chard simmered in garlicky coriander chicken broth, thickened lightly and enriched with shredded chicken breast and white beans. Served over basmati rice with lemon, it delivers a dense, savoury, garlic-forward finish.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
63.4gProtein
18.9gFat
42.1gCarbs
3.6gSugar
9.8gFiber
812mgSodium
168mgChol
8.1gSat Fat
1450mgPotassium
210mgCalcium
6.8mgIron
0.5mcgVitamin B12
38mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Stem and finely chop the chard, mince the garlic, chop the cilantro, and cut chicken breast into small chunks.
2
Poach the chicken in simmering stock over medium heat for 8 minutes until opaque; lift out and shred with two forks.
3
Bloom the minced garlic and coriander in ghee over medium heat for 1 minute until fragrant and the garlic turns pale gold.
4
Simmer the chopped chard over medium-low heat for 12 minutes, stirring occasionally, until it collapses into a thick, dark-green silky mass.
5
Stir in the shredded chicken, cannellini beans, cilantro, black pepper, lemon juice, and salt; simmer on low for 5 minutes until heated through.
6
Plate
Spoon basmati rice into a deep bowl and ladle the soup over it to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g chicken breast
- 21 oz594g chard
- 2 cup480ml chicken stock
- 1 cup240g cannellini beans
- 8 cloves8 cloves garlic
- 1/2 cup20g cilantro
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp black-pepper
- 2 tbsp28g ghee
- 2 tbsp30ml lemon-juice
- 1 cup190g basmati-rice-cooked
- salt to taste
