Heart-Healthy Bouillon de Poulet
Indulge in the warmth and nourishment of *Heart-Healthy Bouillon de Poulet*, a French-inspired chicken soup that’s as wholesome as it is flavorful. Made with lean boneless, skinless chicken breast, vibrant vegetables like carrots, celery, and leeks, and infused with aromatic herbs such as thyme and bay leaves, this low-sodium recipe is perfect for supporting a heart-friendly lifestyle. The searing of the chicken locks in its natural juices while the slow simmering process creates a rich, flavorful broth. Garnished with fresh parsley for a burst of color and freshness, this bouillon is a comforting, nutrient-packed meal that’s ideal for any time of the year. Perfectly balanced and ready in just over an hour, it’s a must-try for anyone seeking a light yet satisfying soup that prioritizes both taste and wellness. Keywords: heart-healthy chicken soup, low-sodium bouillon, French-style chicken broth.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 2 medium carrots
- 2 celery stalks
- 1 medium leek
- 2 garlic cloves
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 bunch, for garnish flat-leaf parsley
- 0.5 teaspoon salt
Instructions
Begin by preparing the vegetables. Peel and slice the carrots into 1/4-inch rounds. Trim and chop the celery into similar-sized pieces. Wash, trim, and slice the leek; use only the white and light green parts.
Crush the garlic cloves with the side of a knife and remove the skins.
Season the chicken breast lightly with a pinch of salt and freshly cracked pepper.
In a large stockpot, heat the olive oil over medium heat. Add the chicken breast and sear for 3-4 minutes on each side, until golden but not cooked through. Remove the chicken from the pot and set aside.
To the same pot, add the carrots, celery, leek, and garlic. Sauté the vegetables for 5-7 minutes until they begin to soften.
Add the seared chicken breast back into the pot along with the bay leaves, thyme sprigs, and peppercorns.
Pour in the low-sodium chicken broth and additional water. Stir gently to combine.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot with a lid.
Allow the broth to simmer gently for 45 minutes. Skim off any foam that rises to the surface.
After cooking, remove the chicken breast and shred it with two forks. Return the shredded chicken to the pot.
Taste and adjust seasoning with a small additional amount of salt if necessary.
Serve the bouillon hot, garnished with fresh parsley leaves for added flavor and color.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.4 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2701 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
