Turkish · Lunch
Chicken Soup with Rice (Low-Calorie)
A light Turkish-style chicken and rice soup built on a clear chicken broth simmered with shredded chicken breast, rice, carrot and onion, brightened at the end with lemon juice and a swirl of low-fat yogurt. Fresh dill and mint finish the bowl, giving a clean, comforting soup without heavy fat or cream.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
372Calories
41.2gProtein
9.4gFat
30.1gCarbs
4.8gSugar
1.9gFiber
698mgSodium
140mgChol
2.3gSat Fat
870mgPotassium
110mgCalcium
2.1mgIron
0.4mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Trim chicken breast of fat, dice carrot and onion into small pieces, and chop dill and mint.
2
Sweat
Warm olive oil in a small pot over medium-low heat and sweat onion and carrot for 4 minutes until translucent.
3
Simmer
Pour in chicken stock, add whole chicken breast, and simmer gently over medium heat for 12 minutes until opaque and 165F in center.
4
Poach
Lift chicken onto a plate, cool 2 minutes, then shred into bite-sized pieces with two forks.
5
Simmer
Stir rice into the pot and simmer uncovered over medium-low heat for 10 minutes until tender and broth thickens.
6
Finish
Return shredded chicken to pot with lemon juice, salt, and pepper; warm through for 2 minutes until steaming.
7
Plate
Ladle soup into a bowl, swirl in yogurt, and scatter dill and mint on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken breast, trimmed of visible fat
- 3 cups720ml low-sodium chicken stock
- 1/2 cup96g basmati rice, uncooked
- 2/3 cup80g carrot
- 1/2 cup56g onion
- 2 tbsp2 tbsp lemon juice
- 4 tbsp60g low-fat plain yogurt
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp fresh mint
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
