Low-Calorie Chicken Creamy Soup
Introduce
Chef :
Hiroko Liston
Low-Calorie Chicken Creamy Soup
Recently I have been cooking low-calorie soups for my husband every day. I am good at making low-calorie soups because Japanese soups are basically low-calorie as we don’t use Oil and Butter. We simply boil a variety of ingredients in stock. I cooked this ‘Chicken Creamy Soup’ in the same way and thickened it using Corn Starch. This soup is low-calorie, yet quite satisfying.
Ingredient
Food ration :
3 to 4 servings
Cooking instructions
* Step 1
Cut Chicken into bite-size pieces, season with Salt & Pepper, sprinkle with Corn Starch OR Potato Starch, and coat each piece well.
* Step 2
Cut all Vegetables into the size that is easy to eat.
* Step 3
Place Chicken Stock (OR Vegetable Stock) in a large saucepan OR pot, add Onion, Carrot and Bay Leaf, and bring to the boil. Cook over medium heat until nearly soft.
* Step 4
Add Broccoli and bring back to the boil, then add Chicken, and cook for a few minutes, stirring occasionally. When Chicken is cooked and soup is thick, add Milk, and season with Salt & White Pepper.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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