Low Fat Solyanka Soup
Delight in the rich, tangy flavors of this Low Fat Solyanka Soup, a lighter take on the classic Russian comfort dish. Packed with tender chunks of lean skinless chicken breast, vibrant vegetables, and bold ingredients like dill pickles, capers, and black olives, this wholesome soup is a perfect balance of savory and zesty. The addition of fresh dill and a squeeze of lemon juice enhances the vibrant, fresh flavors, while the low-fat and low-sodium ingredients make this dish a healthier choice for your family. Ready in just an hour, it’s a satisfying meal for cozy weeknights, ideal when served warm with a slice of hearty bread. Perfect for those seeking nutritious and flavorful soup recipes!
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Recipe Information
Ingredients
- 300 g Skinless chicken breast
- 1 tablespoon Olive oil
- 1 large Onion
- 2 cloves Garlic cloves
- 1 medium Carrot
- 100 g Dill pickle
- 400 g Canned tomatoes
- 1 liter Low sodium chicken broth
- 2 Bay leaves
- 2 tablespoons Capers
- 50 g Black olives
- 0.5 Lemon
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
Instructions
Dice the chicken breast into small bite-sized pieces.
Heat olive oil in a large pot over medium heat.
Add the diced chicken breast to the pot and cook until lightly browned on all sides. Remove the chicken and set aside.
Chop the onion and mince the garlic cloves. Peel and grate the carrot. Chop the dill pickle into small cubes.
In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the grated carrot and chopped dill pickle to the pot. Cook for another 3 minutes, stirring occasionally.
Add the canned tomatoes to the pot, crushing them with a spoon as you stir them in.
Return the chicken pieces to the pot and pour in the chicken broth.
Add the bay leaves, capers, and pepper to the soup.
Simmer the soup for about 30 minutes, allowing all the flavors to meld together.
Just before serving, slice the black olives and add them to the soup.
Squeeze the juice of half a lemon into the soup and stir to combine.
Finely chop the fresh dill and add it to the soup. Stir well.
Remove the bay leaves before serving.
Serve hot, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5057 mg | 220% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.7 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2320 mg | 49% | |
*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.
