Chicken Soup Recipe: Based on NeemTime research
Ingredients for Chicken Soup (4 Servings):
For the Chicken Stock:
500g bone-in chicken (preferably with skin for flavor) – 1100 calories
6 cups water – 0 calories
1 medium onion (chopped) – 45 calories
2 cloves garlic (crushed) – 8 calories
1 medium carrot (chopped) – 25 calories
1 celery stalk (chopped) – 8 calories
1 teaspoon salt – negligible calories
1/2 teaspoon black pepper – negligible calories
1 bay leaf – negligible calories
1 teaspoon fresh ginger (grated) – 2 calories
For the Soup Base:
2 tablespoons oil or butter – 240 calories
1 large onion (chopped) – 45 calories
1 medium carrot (chopped) – 25 calories
1 celery stalk (chopped) – 8 calories
2 cloves garlic (minced) – 8 calories
1 teaspoon turmeric powder – 8 calories
1 teaspoon dried or fresh thyme – negligible calories
1 teaspoon salt – negligible calories
1/2 teaspoon black pepper – negligible calories
1/2 teaspoon red chili flakes (optional, for heat) – 4 calories
1 tablespoon lemon juice – 4 calories
1/4 cup fresh coriander or parsley (chopped) – 1 calorie
Total Calories for the Entire Recipe:
Total Calories for 4 servings = 1,528 calories
Calories per serving (1/4 of total) = 382 calories
Step-by-Step Instructions:
Step 1: Make the Chicken Stock (Broth)
Boil the Chicken: In a large pot, add 500g bone-in chicken and 6 cups of water. Bring it to a boil over medium heat. Skim off any foam that rises to the top.
(1100 calories from chicken, 0 calories from water.)
Add Vegetables & Seasoning: Add 1 chopped onion (45 cal), 2 cloves crushed garlic (8 cal), 1 chopped carrot (25 cal), 1 chopped celery stalk (8 cal), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf, and 1 teaspoon grated ginger (2 cal).
Simmer the Broth: Reduce the heat and let it simmer for 40–50 minutes until the chicken is fully cooked and the flavors develop.
(No additional calories.)
Strain the Stock & Shred the Chicken: Remove the chicken from the pot and strain the stock to discard the vegetable scraps. Once the chicken cools, remove the bones and shred the meat into small pieces.
(No additional calories.)
Step 2: Prepare the Soup Base
Heat Oil or Butter: In a clean pot, heat 2 tablespoons oil or butter over medium heat.
(240 calories from oil or butter.)
Sauté the Aromatics: Add 1 chopped onion (45 cal), 1 chopped carrot (25 cal), 1 chopped celery stalk (8 cal), and 2 minced garlic cloves (8 cal). Sauté for 5-7 minutes until softened.
Add Spices & Herbs: Stir in 1 teaspoon turmeric powder (8 cal), 1 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red chili flakes (4 cal). Cook for 1 minute to release flavors.
Step 3: Assemble the Chicken Soup
Add the Strained Chicken Stock: Pour the strained broth into the pot with sautéed vegetables. Stir well and bring to a simmer.
(No additional calories.)
Add the Shredded Chicken: Return the shredded chicken to the soup. Stir and let it simmer for another 10 minutes to allow the flavors to meld.
(No additional calories.)
Final Touches: Add 1 tablespoon lemon juice (4 cal) and 1/4 cup chopped fresh coriander or parsley (1 cal). Stir well.
Serving the Chicken Soup
Serve the soup hot in bowls, optionally garnishing with extra parsley or a squeeze of lemon juice.
You can pair it with homemade bread or toast for a complete meal.
Total Calories Per Serving:
Total Calories for 4 servings = 1,528 calories
Calories per serving (1/4 of total) = 382 calories