Veggie Chicken Soup

1 serving. 370 calories. 48g protein

  • 6 oz Chicken breast, boneless, skinless, raw – 190 calories
  • 1 Zucchini, medium – 35 calories
  • ½ Onion, yellow, large – 25 calories
  • 1 Carrots, whole, medium – 25 calories
  • ½ cup Celery stalks, chopped in half – 5 calories
  • ½ cup Canned, diced tomatoes – 30 calories
  • 1 cup Broth, vegetable (cups) – 15 calories
  • 2 Tbsp Cheese, Parmesan, grated (Tbsp) – 40 calories
  • ¼ tsp Basil, dried – 0 calories
  • ¼ tsp Oregano – 0 calories
  • ⅛ tsp Red pepper flakes – 0 calories
 

DIRECTIONS

  1. This recipe works best when making 2-3 servings at once.
  2. Cut chicken breast into bite-size pieces. Dice celery, carrots, and onion. Chop zucchini into small pieces.
  3. Spray the bottom of a pot with an oil spray, cook chicken for ~5 minutes on low heat, stirring occasionally.
  4. Add in celery, carrot, onion, and spices for another ~8 minutes, until fragrant (you’ll know!).
  5. Add in broth, diced tomatoes, and zucchini.
  6. Simmer for ~10 minutes on low heat, or until desired temperature.
  7. Pour into a bowl, top with seasoning and Parmesan.

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Hello I'm

Gabrielle!

I’m a virtual 1:1 Dietitian Nutrition coach who provides you with the highest level of accountability and support to quit dieting, find peace with food, fuel your body, unlearn unwanted behaviors, embody new habits and reach sustainable weight loss goals. 

Through the Wellpower Method, you will: