Millet Chicken Vegetable Soup
Warm up with a hearty, nutrient-packed bowl of Millet Chicken Vegetable Soup, a wholesome blend of tender chicken breast, creamy millet, and a vibrant medley of carrots, celery, zucchini, and onion. This gluten-free, protein-rich recipe is simmered in a flavorful chicken broth infused with garlic, dried thyme, and a hint of bay leaf, creating a comforting meal perfect for any season. The addition of millet, a nutritious ancient grain, makes this soup uniquely filling while offering a boost of fiber and essential nutrients. Ready in just an hour, this one-pot wonder is ideal for meal prep, family dinners, or a cozy, healthy lunch. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Serve this easy-to-make soup piping hot for a satisfying, heartwarming dish your family will love!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 0.5 cup Uncooked millet
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 medium Zucchini
- 6 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley
- 1 cup Water
Instructions
Dice the chicken breast into bite-sized pieces. Set aside.
Rinse the millet thoroughly under cold water. Drain and set aside.
Peel and dice the carrots, chop the celery stalks, dice the onion, and mince the garlic. Cut the zucchini into small cubes.
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant.
Add the carrots and celery to the pot. Sauté for another 5 minutes until slightly softened.
Pour in the chicken broth and water. Add the cooked chicken back to the pot along with the millet, zucchini, dried thyme, bay leaf, salt, and pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the millet is cooked and the vegetables are tender.
Remove the bay leaf from the soup. Taste and adjust salt and pepper if necessary.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 32.3 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3534 mg | 75% | |
*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.
