Chicken and vegetable soup 220 kcal per serving.
220 kcal and 24 g of protein per serving.
220kcalper serving
- Protein
- 24 g
- Carbs
- 20 g
- Fat
- 4 g
Fiber: 5 g
- Servings
- 1 serving
- Prep
- 35 min
- Total time
- 35 min
- Difficulty
- Easy
Ingredients
- 75 g shredded chicken
- ½ carrot Carrots
- ¼ leek
- ¼ zucchini
- 25 g small whole wheat pasta (optional)
- fresh parsley
Step by step
- 1
Cook the vegetables in 1.2 L of seasoned water.
- 2
Blend half of the vegetables to thicken the soup.
- 3
Add the pasta and cook according to package instructions.
- 4
Add the chicken and parsley, adjust seasonings.
Tips
- high-protein
- low-calorie
- comfort food
- weight control
- budget-friendly
- family-friendly
- light
Made it? Log it as a serving.
This recipe is in the FIT4EAT catalogue. Save it and log it to your diary per serving: calories and macros fill in on their own.
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