Low Fat Chicken Collagen Soup
Boost your body and warm your soul with this Low Fat Chicken Collagen Soup, a nutrient-packed and wholesome dish perfect for a healthy lifestyle. Bursting with natural flavors, this recipe combines protein-rich chicken breasts, fragrant garlic, and fresh vegetables like carrots, celery, and onion, all simmered in a nourishing chicken bone broth. Enhanced with collagen powder, this soup supports skin, joint, and gut health without compromising on flavor. With minimal olive oil and no heavy cream, it’s a low-fat option that’s light yet satisfying. Ready in just an hour, this comforting soup is perfect for meal prep or a cozy dinner, offering a rich, home-cooked taste that’s guilt-free. Perfect for anyone searching for a high-protein, collagen-rich, and low-fat soup recipe!
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Recipe Information
Ingredients
- 4 cups Chicken bone broth
- 2 medium Boneless, skinless chicken breasts
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Onion
- 2 tablespoons Fresh parsley
- 3 cloves Garlic
- 2 tablespoons Collagen powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Bay leaves
- 1 tablespoon Olive oil
- 2 cups Water
Instructions
Chop the carrots, celery, and onion into small, even pieces. Mince the garlic cloves finely.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the chopped carrots and celery to the pot, continue to sauté for another 5 minutes, stirring occasionally.
Add the chicken bone broth and water to the pot. Stir well to combine with the vegetables.
Place the chicken breasts in the pot, ensuring they are fully submerged.
Add the bay leaves, salt, and black pepper to the soup.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Allow to simmer for 25-30 minutes, or until the chicken is cooked through.
Remove the cooked chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot. Add the collagen powder and stir until fully dissolved.
Simmer the soup for an additional 5 minutes to ensure all flavors are well combined.
Add the chopped fresh parsley to the pot and stir.
Remove the bay leaves before serving.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 18.9 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1963 mg | 42% | |
*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.
