Ramadan soups | Chicken detox soup with vegetables

Arab weather - soup is a warm, smooth and easy-to-digest dish, which is ideal for starting the Iftar in the blessed month of Ramadan, so that the body compensates for the fluids it lost during the long day of fasting, and prepares the intestines to accommodate the entire breakfast meal, and soups are a rich source of healthy nutrients that the body needs, especially in blessed month of Ramadan.

Today's soup from the Ramadan soup list that we have prepared for you is: Chicken Detox Soup with vegetables.

The following are the characteristics of the soup and how to prepare it.

Features of chicken detox soup with vegetables

While we tend to gravitate towards soups made with fatty creams or loads of salt and cheese, you can prepare soups that are highly nutritious and delicious and at the same time help with weight loss, including the delicious and healthy vegetable detox chicken.

In chicken detox soup with vegetables, a variety of vegetables can be used, such as adding cabbage as one of the main vegetables due to its high content of beta-carotene, vitamin C and fiber, all of which can help in weight loss. Besides cabbage, you can add broccoli, which is rich in vitamins and minerals, such as fiber, vitamin C, vitamin A, vitamin K and vitamin B9 known as (folic acid).

Finally, adding chicken is important to increase protein which is the key to a weight loss diet; Because protein-rich foods require more work to digest, which leads to increased calorie burn.

Chicken detox soup ingredients

1. 550g boneless, skinless chicken breast
2. (2) liter chicken broth
3. (1) large onion, peeled and chopped
4. (3) cups of broccoli florets
5. (2) A cup of chopped cabbage
6. (2: 1/2) cup sliced carrots
7. (2) cup chopped celery
8. (1: 1/2) cup frozen peas (or boiled chickpeas)
9. (1/4) cup chopped parsley
10. (3) tablespoons fresh grated ginger
11. (4) minced garlic cloves
12. (2) tablespoons of olive oil
13. (1) tablespoon of apple cider vinegar (optional)
14. (1/2) teaspoon ground red pepper
15. (1/4) teaspoon ground turmeric
16. Sea salt and black pepper

How to prepare

1. Place a large saucepan over medium heat and add olive oil, chopped onion, celery, cabbage, ginger and garlic.
2. Stir-fry for 5-6 minutes until softened, then add the raw chicken breasts and stir slightly.
3. Add the broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
4. Bring the mixture to a boil over low heat, then reduce the heat and simmer for about 25 minutes, until the chicken breasts are completely cooked.
5. Remove the chicken with tongs and place on a cutting board to cool.
6. Add broccoli, peas (or chickpeas), and parsley to the pot. Meanwhile, chop the chicken breasts and toss them back into the soup. Once the broccoli is tender, add salt and pepper as needed and serve warm.

In health and wellness

Image source : CFC