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🍽️ Light Chicken Vegetable Soup

387 kcal · 30 min · 4 servings

Ingredients

• 0.5 zucchini
• 1 carrot
• 400 ml chicken broth
• 1 sprig of rosemary
• 0.5 tsp ginger powder
• 100 g corn on the cob
• 2 chicken breast fillets
• 2 tbsp watercress
• soy sauce
• pepper

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into long, thin strips.
3. 3. Peel the carrots.
4. 4. Cut the carrots into long, stick-shaped pieces as well.
5. 5. Pour the chicken broth into a pot.
6. 6. Bring the broth to a boil.
7. 7. Add the carrot pieces to the boiling broth.
8. 8. Cover the pot.
9. 9. Let the carrots steep for about 2 minutes.
10. 10. Wash the rosemary.
11. 11. Shake the rosemary dry.
12. 12. Add the zucchini strips to the soup.
13. 13. Add the ginger to the soup.
14. 14. Add the rosemary to the soup.
15. 15. Add the corn cobs to the soup.
16. 16. Add the chicken breasts to the soup.
17. 17. Cover the pot again.
18. 18. Let the soup simmer for about 15 minutes on low heat.
19. 19. Add the watercress to the finished soup.
20. 20. Season the soup with soy sauce.
21. 21. Season the soup with pepper.
22. 22. Serve the soup.

Nutrition per serving

• kcal: 387
• Protein: 52 g · Fett/Fat: 14 g · Carbs: 13 g