Low Sodium Molokhia Soup
Dive into the rich, earthy flavors of **Low Sodium Molokhia Soup**, a heartwarming Middle Eastern classic reimagined for a healthier twist! Featuring tender shredded chicken and vibrant molokhia leaves simmered in a fragrant low-sodium broth, this nutrient-packed recipe is perfect for those seeking bold flavor without excess salt. Enhanced with aromatic garlic, ground coriander, fresh cilantro, and a bright splash of lemon juice, the soup strikes a harmonious balance of comforting and zesty. Quick to prepare with simple ingredients, this dish is ideal for weeknight dinners or cozy gatherings. Serve it piping hot with fresh lemon wedges for a tangy finish that complements every spoonful. Keywords: low sodium molokhia soup, healthy Middle Eastern recipes, molokhia leaves, garlic cilantro soup, low-sodium chicken broth.
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Recipe Information
Ingredients
- 500 grams Frozen molokhia leaves
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 liter Low sodium chicken or vegetable broth
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Lemon juice
- 3 tablespoons Fresh cilantro, chopped
- 250 grams Boneless, skinless chicken breast
- 2 Lemon wedges
Instructions
Thaw the frozen molokhia leaves by leaving them in the refrigerator overnight or microwaving them on low power until just defrosted.
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until golden and fragrant, about 2-3 minutes.
Add the low sodium chicken or vegetable broth to the pot and bring to a boil.
Reduce the heat to a simmer and add the chicken breast to the pot. Cook for about 15-20 minutes or until the chicken is cooked through.
Remove the chicken breast from the broth. Shred it using two forks and set the shredded chicken aside.
Add the ground coriander and black pepper to the simmering broth and stir well.
Add the thawed molokhia leaves to the pot and let them simmer for about 10 minutes.
Return the shredded chicken to the pot, add lemon juice, and continue to simmer for another 5 minutes.
Turn off the heat and stir in chopped fresh cilantro.
Serve the soup hot with lemon wedges on the side.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 1.1 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1214 mg | 93% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3737 mg | 80% | |
*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.
