Chicken Soup with Zucchini and Carrot

Ingredients

• Chicken Breast150 g
• Zucchini1/2 count (100 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Vegetable Broth3/4 cup (180 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pot over medium heat. In the meantime, chop the onion and garlic.

2. 2

   Step 2

   Once heated, add the onion with the garlic and stir-fry for 3 minutes. In the meantime, cut the chicken into small pieces and season with salt and pepper.

3. 3

   Step 3

   Add the chicken to the pan and saute with the vegetables for 3-5 minutes or until brown.

4. 4

   Step 4

   Dice the carrot and the zucchini and add to the pot. Season with salt and pepper.

5. 5

   Step 5

   Continue cooking for some minutes and then cover with the broth.

6. 6

   Step 6

   Cover and continue cooking for 10-12 minutes until ready.

7. 7

   Step 7

   Serve the chicken soup hot with zucchini and carrot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Soup with Zucchini and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.