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A light and comforting broth-based soup filled with tender shredded chicken and crisp vegetables. This Indo-Chinese classic is perfect as a warm appetizer or a light meal, ready in under 30 minutes.
For 4 servings
Cook and Shred Chicken
Sauté Aromatics and Vegetables
Simmer the Soup
This recipe goes great with these complete meals
A light and comforting broth-based soup filled with tender shredded chicken and crisp vegetables. This Indo-Chinese classic is perfect as a warm appetizer or a light meal, ready in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 153.74 calories per serving with 18.05g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
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Thicken and Serve
Replace chicken with 150g of firm tofu (cubed) or sliced mushrooms. Use vegetable broth instead of chicken broth.
Add 1 finely chopped green chili along with the ginger and garlic, or add a few drops of chili oil before serving.
Add a portion of pre-cooked egg noodles or rice vermicelli to each bowl before ladling the hot soup over them for a more filling meal.
Incorporate other vegetables like sweet corn kernels, finely chopped bell peppers, or baby spinach for added nutrition and color.
The broth base provides excellent hydration, while the lean chicken and vegetables offer essential vitamins and minerals without being heavy on the digestive system.
Ginger and garlic are renowned for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system. This makes the soup particularly comforting when you're feeling unwell.
Chicken breast is a fantastic source of high-quality lean protein, essential for muscle repair, growth, and maintaining a feeling of fullness.
Being low in calories and fat but high in protein and water content, this soup can help you feel full and satisfied, making it an excellent choice for a weight-loss or maintenance diet.
One serving of this Chicken Clear Soup contains approximately 130-150 calories, making it a very light and low-calorie option.
Yes, it is very healthy. It's a low-fat, low-calorie soup packed with lean protein from chicken and vitamins from vegetables. The broth is hydrating, and aromatics like ginger and garlic have immune-boosting properties.
Absolutely. To make it vegetarian, substitute the chicken with firm tofu, paneer, or a mix of mushrooms. Use a quality vegetable broth instead of chicken broth.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Yes, this soup freezes well. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Cloudiness can occur if you boil the chicken too rapidly, which can break down proteins into the water. A gentle simmer is key. Also, not skimming the foam from the broth can contribute to a less clear appearance.
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