Low Fat Molokhia Soup
Dive into a nourishing bowl of **Low Fat Molokhia Soup**, a lighter take on the classic Middle Eastern comfort food featuring the vibrant, earthy flavors of finely chopped jute leaves. This heart-healthy recipe combines tender, shredded chicken breast with a fragrant blend of garlic, ground coriander, and fresh herbs, all simmered in low-sodium chicken broth for a rich, satisfying taste. Enhanced with a squeeze of fresh lemon juice and a sprinkle of cilantro, this soup is brimming with wholesome goodness while keeping the calories in check. Perfect for those seeking a high-protein, low-fat meal, this simple yet elegant dish pairs beautifully with rice or warm bread for a complete, soul-warming experience. Keywords: molokhia soup, low fat recipe, healthy Middle Eastern soup, jute leaves soup, light chicken soup.
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Recipe Information
Ingredients
- 400 grams Molokhia (jute leaves), finely chopped
- 250 grams Boneless skinless chicken breast
- 4 cups Low-sodium chicken broth
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground coriander
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 leaf Bay leaf
- 2 tablespoons Chopped fresh cilantro, for garnish
Instructions
In a large pot, add the chicken broth and bring it to a gentle boil over medium heat.
Add the chicken breast, onion, bay leaf, and a pinch of salt and pepper to the pot. Cover and let simmer for about 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the broth and let it cool slightly. Shred the chicken into bite-sized pieces and set aside. Strain the broth to remove the onions and bay leaf, and return the clear broth to the pot.
In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 2-3 minutes.
Stir in the ground coriander and sauté for another minute.
Add the chopped molokhia leaves to the pan with the garlic and coriander, stirring to combine.
Pour the sautéed molokhia mixture into the pot of chicken broth. Stir in the shredded chicken and let the soup simmer for 15 minutes, allowing the flavors to meld.
Season the soup with salt, black pepper, and lemon juice to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro.
Serve hot with rice or bread on the side, if desired.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.5 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3097 mg | 66% | |
*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.
