Middle Eastern · Dinner
Garlic Lemon Chicken Soup (Low-Calorie)
A brothy Middle Eastern soup built on shredded poached chicken breast, garlic, lemon and egg-yolk-free avgolemono technique swapped for a light cornstarch slurry to keep richness down. Fresh dill and parsley finish the bowl, giving a bright, tart, garlicky broth without cream, butter or heavy oil.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
338Calories
45.9gProtein
8.9gFat
14.8gCarbs
6.1gSugar
2.6gFiber
612mgSodium
130mgChol
1.9gSat Fat
980mgPotassium
85mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from the chicken breast. Mince the garlic, dice the onion, carrot and celery into small even pieces.
2
Sweat
Warm the olive oil in a soup pot over medium heat. Add the onion, carrot and celery, cooking for 4 minutes until the onion turns translucent.
3
Bloom
Stir in the minced garlic and cook over medium heat for 30 seconds until fragrant but not browned.
4
Simmer
Pour in the chicken stock, add the whole chicken breast and bring to a gentle simmer over medium-low heat for 15 minutes until the chicken reaches 165F and is no longer pink.
5
Shred
Lift the chicken onto a plate and shred it into bite-sized pieces using two forks, then return the shredded meat to the pot.
6
Thicken
Off heat, stir the cornstarch slurry into the broth over medium-low heat for 2 minutes, stirring constantly until lightly glossy.
7
Finish
Stir in the lemon juice, dill, parsley, salt and black pepper, tasting once for balance between sour and salt.
8
Plate
Ladle the soup into a bowl and serve hot with a small sprig of dill on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, trimmed of visible fat
- 4 cups960ml low-sodium chicken stock
- 8 cloves8 cloves garlic
- 6 tbsp6 tbsp lemon juice
- 11 onion
- 22 small carrot
- 22 stalk celery
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 2 tsp2 tsp olive oil
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
