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🍽️ Light Chicken Soup with Zucchini

273 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 300 g turkey breast fillet
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 700 ml vegetable broth
• 1 sprig thyme
• 1 stalk oregano
• 1 stalk rosemary
• 75 g mirepoix (frozen)
• 1 tbsp grated parmesan
• 2 stalks basil

Instructions

1. 1. Wash the zucchini thoroughly and cut it into small cubes.
2. 2. Cut the turkey meat into small, bite-sized pieces.
3. 3. Peel the onion and garlic and chop both finely.
4. 4. Heat some oil in a large pot.
5. 5. Sauté the chopped onion and garlic briefly over medium heat.
6. 6. Add the meat pieces and fry them briefly.
7. 7. Deglaze with broth and bring to a boil.
8. 8. Reduce the heat and let the soup simmer gently for about 5 minutes.
9. 9. Wash the thyme, oregano, and rosemary and shake them dry.
10. 10. Chop the herbs finely.
11. 11. Add the zucchini cubes, the remaining soup vegetables, and the chopped herbs to the pot.
12. 12. Let the soup simmer covered for another 15 minutes.
13. 13. Wash the basil and shake it dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Serve the soup sprinkled with Parmesan and fresh basil.

Nutrition per serving

• kcal: 273
• Protein: 41 g · Fett/Fat: 9 g · Carbs: 7 g