Low Fat Bouillon de Poulet
Experience the comforting essence of French cooking with our Low Fat Bouillon de Poulet recipe, a health-conscious twist on the classic chicken broth. This aromatic, low-calorie broth is crafted with lean chicken breasts, vibrant root vegetables, fragrant thyme, and a medley of fresh herbs for natural depth and flavor. Slow-simmered for hours, it yields a clear, golden broth packed with nutrients, perfect as a warming soup base or for enhancing your favorite recipes. With just 15 minutes of prep time and simple techniques, this recipe not only nourishes the body but also warms the soul. Ideal for meal prep enthusiasts, this wholesome broth stores beautifully and adapts effortlessly to a variety of dishes. Dive into the simplicity and elegance of French cuisine today!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 piece Leek
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 1 teaspoon Black peppercorns
- 10 cups Cold water
- 1 teaspoon Salt
- 1 bunch Parsley
Instructions
Rinse the chicken breasts under cold water to clean them.
Peel the carrots and cut them into large chunks.
Chop the celery stalks into large sections.
Rinse the leek thoroughly and slice it into rounds.
Halve the onion and leave the skin on to add color to the broth.
Peel the garlic cloves and lightly smash them with the flat side of a knife.
Place the chicken breasts, carrots, celery, leek, onion, garlic, bay leaves, thyme, and peppercorns into a large stockpot.
Add the cold water to the pot, ensuring all the ingredients are submerged.
Bring the pot to a gentle simmer over medium heat. Avoid letting it come to a full boil as this can make the broth cloudy.
Skim off any foam that rises to the surface with a spoon.
Reduce the heat to low, cover the pot, and let it simmer for approximately 1.5 to 2 hours.
After cooking, remove the chicken breasts and set them aside if you'd like to use them in another recipe.
Strain the broth through a fine-mesh sieve into a large bowl to remove solids.
Season the broth with salt and stir to dissolve.
Garnish with fresh parsley before serving or cooling for storage.
Use immediately as a soup base, or let cool completely and store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 17.5 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2329 mg | 50% | |
*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.
