High Protein Chicken and Vegetable Soup
A hearty and comforting soup packed with lean chicken, a colorful mix of vegetables, and rice in a savory broth. Perfect for a satisfying, protein-rich lunch.
Ingredients
- Boneless, skinless chicken thighs350 g
- Vegetable or chicken broth (low sodium, check for dairy)1000 ml
- Cooked white or brown rice150 g
- Yellow onion100 g
- Carrots100 g
- Broccoli florets100 g
- Red bell pepper100 g
- Garlic (minced)10 g
- Red bell pepper100 g
- Olive oil10 ml
- Salt3 g
- Black pepper2 g
- Fresh parsley (chopped)5 g
Instructions
- 1Step 1
Dice chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2Step 2
Dice the yellow onion, carrots, broccoli florets, and red bell pepper into similar-sized pieces.
- 3Step 3
In a large pot or Dutch oven, heat olive oil over medium heat.
- 4Step 4
Add onion, carrots, broccoli, and red bell pepper and cook until slightly softened, about 5-7 minutes.
- 5Step 5
Add minced garlic and cook for 1 minute until fragrant.
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