Low Fat Classic Homemade Chicken Broth Soup
This Low Fat Classic Homemade Chicken Broth Soup is the ultimate comfort food, combining the hearty flavors of tender chicken breast, aromatic vegetables, and fresh herbs into a nourishing meal that's as wholesome as it is delicious. Crafted with simple ingredients like carrots, celery, onion, and garlic, this recipe keeps it light and healthy by using boneless, skinless chicken and skimming off excess fat during cooking. Simmered to perfection, the broth is infused with the earthy essence of thyme, bay leaf, and black peppercorns, offering a depth of flavor that's both rich and satisfying. Garnished with fresh parsley for a burst of color and bright finish, this chicken soup is perfect for chilly days or whenever you’re seeking a warm, low-fat meal packed with goodness. Ready in under two hours, it serves as a versatile base for meal prepping or enjoying with crusty bread on the side.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 medium Carrots, peeled and chopped
- 2 medium Celery stalks, chopped
- 1 large Onion, peeled and quartered
- 4 Garlic cloves, peeled and smashed
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 tsp Whole black peppercorns
- 1 tsp Salt
- 10 cups Water
- 2 tbsp Fresh parsley, chopped
Instructions
Begin by preparing your ingredients: peel and chop the carrots and celery, quarter the onion, and smash the garlic cloves.
In a large stockpot, add the chicken breast, carrots, celery, onion, and garlic. Pour in the 10 cups of water, ensuring all ingredients are submerged.
Add in the bay leaf, thyme sprigs, black peppercorns, and salt.
Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and allow to simmer for about 1.5 hours.
Periodically check the broth to skim off any foam or fat that rises to the surface, maintaining the clarity of the broth.
After 90 minutes, remove the chicken breast from the pot and set aside.
Strain the broth through a fine-mesh sieve into another large pot or container, discarding the cooked vegetables and herbs.
Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the strained broth.
Taste the soup, adjust seasoning with more salt if needed, and gently reheat if required.
Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.2 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2116 mg | 45% | |
*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.
