Asian Chicken & Vegetable Soup
Recipe: #34547
March 19, 2020
Categories: Asian, One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, more
"This tasty, low-carb, belly warming soup is sure to please. It is nice and hearty!! For those on a keto diet, you will notice that step 2 includes a whole onion that I have not included in the ingredients. This is because it is removed from the soup, so if the onion was in the ingredients list, the carbs and macros count would not be accurate when entered into any macro counter."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (479.8 g)
- Calories 231
- Total Fat - 14.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 198.6 mg
- Sodium - 898 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.9 g
- Sugars - 1.5 g
- Protein - 21.8 g
- Calcium - 34.2 mg
- Iron - 2.1 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the chicken pieces in a large pot and cover with water.
Step 2
Take a whole onion (*not included in ingredients list) and cut an X in it to about 1/2 inch from the bottom. (This is so you can remove it whole later on.)
Step 3
Add the carrot, celery, broccoli, green onions, chili sauce, ginger paste, salt and ground pepper and bring to a boil; reduce heat to medium-low and simmer for 2 to 3 hours.
Step 4
Remove the chicken pieces with pair of tongs and place on a plate, set aside and allow to cool enough so you can handle it.
Step 5
Continue to simmer for another half hour while the chicken cools. Once the chicken has cooled, remove and discard the skin, then remove the meat from the bones making sure no bones are left on the meat; return the meat to the pot and discard the bones.
Step 6
Remove and discard the whole onion.
Step 7
Stir in the sesame oil and ladle the soup into bowls.
Tips
No special items needed.
2 Reviews
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