Low Fat Classic Homemade Chicken Broth Soup
Warm your soul with this Low Fat Classic Homemade Chicken Broth Soup, a comforting and wholesome recipe that’s as nourishing as it is delicious. Made with tender, lean chicken breast, fresh vegetables, and a medley of herbs including bay leaf and thyme, this light yet flavorful soup is perfect for a cozy meal any day of the week. With just 15 minutes of prep time and a slow simmer that infuses every drop of the broth with aromatic goodness, this recipe strikes the perfect balance between simplicity and depth of flavor. Skimming the broth ensures a clean and low-fat result, while freshly chopped parsley adds a vibrant finishing touch. Ideal for health-conscious eaters or anyone seeking an easy homemade soup, this versatile dish can be enjoyed as is or paired with crusty bread for a satisfying experience.
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Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 medium Carrots, peeled and chopped
- 2 medium Celery stalks, chopped
- 1 large Onion, peeled and quartered
- 4 Garlic cloves, peeled and smashed
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 tsp Whole black peppercorns
- 1 tsp Salt
- 10 cups Water
- 2 tbsp Fresh parsley, chopped
Directions
Step 1
Begin by preparing your ingredients: peel and chop the carrots and celery, quarter the onion, and smash the garlic cloves.
Step 2
In a large stockpot, add the chicken breast, carrots, celery, onion, and garlic. Pour in the 10 cups of water, ensuring all ingredients are submerged.
Step 3
Add in the bay leaf, thyme sprigs, black peppercorns, and salt.
Step 4
Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and allow to simmer for about 1.5 hours.
Step 5
Periodically check the broth to skim off any foam or fat that rises to the surface, maintaining the clarity of the broth.
Step 6
After 90 minutes, remove the chicken breast from the pot and set aside.
Step 7
Strain the broth through a fine-mesh sieve into another large pot or container, discarding the cooked vegetables and herbs.
Step 8
Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the strained broth.
Step 9
Taste the soup, adjust seasoning with more salt if needed, and gently reheat if required.
Step 10
Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
| Serving size | (3215.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 891.8 |
| Total Fat 17.0g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2915.1mg | 0% |
| Total Carbohydrate 33.0g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 13.2g | |
| Protein 145.5g | 0% |
| Vitamin D 59.0IU | 0% |
| Calcium 356.5mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2116.0mg | 0% |
Source of Calories