Weight-loss Soup with Chicken and Vegetables

Ingredients

• 750 g Chicken breast (sliced)
• 1 zucchini Zucchini (diced)
• 1 onion Onion (medium, chopped)
• 300 g Cabbage (Savoy or green) (shredded)
• 500 g Vegetable mix (carrots, broccoli, cauliflower) (fresh or frozen, cut into pieces)
• 1 can Canned crushed tomatoes (400 g)
• 2 cubes Vegetable broth (or 500 ml liquid broth)
• to taste pinch Salt (sea salt)
• 0.5 tsp Chili powder (adjust according to spice tolerance)
• 1 clove Garlic (optional) (minced)

Instructions

1. Prepare the ingredients

   Slice the chicken breast, chop the onion, shred the cabbage, dice the zucchini and prepare the carrot, broccoli and cauliflower mix.

   Time: PT15M

2. Bring water to a boil

   Pour about 2 L of water into the large pot and bring to a boil.

   Time: PT5M

   Temperature: 100°C

3. Cook the chicken

   Add the chicken slices to the boiling water and cook for 3 minutes.

   Time: PT3M

   Temperature: 100°C

4. Remove the chicken

   Lift the cooked chicken with a slotted spoon and set aside in a bowl.

   Time: PT1M

5. Cook the hard vegetables

   Add the carrots, broccoli, cauliflower and zucchini to the broth, cook 5‑7 minutes until tender.

   Time: PT6M

   Temperature: 100°C

6. Add the cabbage

   Add the shredded cabbage, stir and cook an additional 2 minutes.

   Time: PT2M

   Temperature: 100°C

7. Add the tomatoes

   Pour in the crushed tomatoes (and tomato sauce if desired), stir and let simmer for 5 minutes.

   Time: PT5M

   Temperature: 95°C

8. Reincorporate the chicken and season

   Return the chicken to the pot, add salt, chili powder, garlic (optional) and vegetable broth cubes, mix well.

   Time: PT2M

9. Gentle simmer

   Let the soup gently simmer over low heat for 5 minutes so flavors meld.

   Time: PT5M

   Temperature: 90°C

10. Serve

    Ladle the soup into bowls, consume three times a day and drink at least two liters of water daily.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

20 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breast: tofu, tempeh, seitan
• Instead of Zucchini: squash, cucumber (raw)
• Instead of Onion: shallot
• Instead of Cabbage (Savoy or green): red cabbage, kale
• Instead of Vegetable mix (carrots, broccoli, cauliflower): other green vegetables, mixed frozen vegetables
• Instead of Canned crushed tomatoes: fresh peeled tomatoes
• Instead of Vegetable broth: gluten-free broth cube, homemade vegetable stock
• Instead of Chili powder: smoked paprika, chili flakes
• Instead of Garlic (optional): garlic powder

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Ladle
• Measuring spoons
• Can opener
• Recovery bowl (optional)
• Whisk or wooden spoon (optional)

Critical Steps — Do Not Skip

• Bring water to a boil
• Cook the chicken (do not overcook)
• Cook vegetables until tender
• Final gentle simmer

Chef Tips from the Video

• Add a splash of lemon juice just before serving for extra freshness.
• Sprinkle with chopped parsley or cilantro for an aromatic touch.
• Use homemade broth to reduce sodium and enrich flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare a large batch and divide into individual portions for the week.
• Freeze portions in airtight containers for longer storage.
• Reheat gently over medium heat or in the microwave while stirring.