Easy and Healthy Chicken Clear Soup

Ingredients

• 250 g Chicken Pieces with Bone (small pieces, bone‑in for flavor)
• 1 large Onion (roughly chopped)
• 4 cloves Garlic (lightly crushed, keep whole for broth)
• 1 large Carrot (peeled and cut into large pieces)
• 3 stalks Celery Stalks (cut into large pieces)
• 5 pieces Whole Peppercorns (adds subtle spice to broth)
• 1 tsp Rock Salt (seasoning for broth)
• 2 pieces Bay Leaves (dried or fresh)
• 2 L Water (for broth base)
• 100 g Boneless Chicken Breast (cut into bite‑size pieces)
• 1 cup Broccoli Florets (fresh, cut into small florets)
• 6 pieces Fresh Mushrooms (halved)
• 1 cup Bok Choy (chopped; substitute regular cabbage if unavailable)
• 2 cloves Garlic (finely chopped for soup)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Soy Sauce (optional, adds umami)

Instructions

1. Prep Broth Vegetables

   Roughly chop the onion, lightly crush the garlic cloves, peel and cut the carrot into large pieces, and cut the celery stalks into large chunks.

   Time: PT10M

2. Combine Ingredients for Broth

   In a deep pot, add 2 L of water, the prepared vegetables, 250 g bone‑in chicken pieces, 5 whole peppercorns, 1 tsp rock salt, and 2 bay leaves.

   Time: PT5M

3. Bring Broth to a Boil

   Place the pot over high heat and bring to a rolling boil, skimming off any foam that rises to the surface.

   Time: PT10M

4. Simmer Broth

   Reduce heat to medium‑low, partially cover the pot with a lid that has a small vent, and let the broth simmer for 1 hour.

   Time: PT1H

5. Strain Broth

   After an hour, remove the pot from heat and strain the broth through a fine mesh sieve into a clean container, discarding the solids.

   Time: PT5M

6. Prep Soup Vegetables

   Cut broccoli into florets, halve the mushrooms, chop the bok choy (or cabbage) into bite‑size pieces, and finely chop 2 garlic cloves.

   Time: PT10M

7. Prep Chicken for Soup

   Cut the boneless chicken breast into small bite‑size pieces.

   Time: PT5M

8. Heat Broth for Soup

   Pour 4 cups of the strained chicken broth into a clean pot and bring to a boil over medium‑high heat.

   Time: PT5M

9. Cook Chicken Pieces

   Add the chicken pieces to the boiling broth and cook for about 5 minutes, or until the meat turns opaque.

   Time: PT5M

10. Season Soup

    Stir in the finely chopped garlic, ½ tsp black pepper, and 1 tsp soy sauce (optional).

    Time: PT2M

11. Add Vegetables and Simmer

    Add broccoli florets, mushroom halves, and bok choy to the pot. Reduce heat to a gentle simmer and cook for another 10 minutes, until vegetables are tender‑crisp.

    Time: PT10M

12. Finish and Serve

    Taste the soup and adjust salt or pepper if needed. Ladle into bowls and serve hot.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

20 g

Carbohydrates

8 g

Fat

5 g

Fiber

2 g