How to Make Chicken Soup with Chicken Breast
Known as much for easing cold symptoms as for soothing nearly every type of soul, chicken soup is an easy-to-assemble meal. You can make it with a low-fat chicken breast by cooking it in the broth first, then chopping it up and adding it back in cubes.
Known as much for easing cold symptoms as for soothing nearly every type of soul, chicken soup is an easy-to-assemble meal. You can make it with a low-fat chicken breast by cooking it in the broth first, then chopping it up and adding it back in cubes. By replacing traditional noodles with veggies, not only do you get a burst of color and nutrition with every bite, you also cut down on high-density carbohydrates.
Combine the chicken broth and chicken breast in a large pot over medium-high heat. Once the broth boils, drop the heat to medium-low and let it simmer gently for 20 minutes or until the chicken is thoroughly cooked. Test for doneness by making a cut in the thickest part of the breast. If the juices run clear, the breast is ready. As a healthier option, use low-sodium, fat-free broth.
Remove the chicken breast from the broth, setting it aside to cool while you prepare the vegetables. Chop up a selection of fresh veggies, and add them to the broth. Some flavorful choices include carrots, celery, mushrooms, kale, leeks and green beans.
Add seasonings to the broth. If you're in the mood for a traditional chicken soup flavor, add simple spices like onion powder, salt and pepper to taste. If an aromatic infusion holds more appeal, sprinkle basil, rosemary, thyme, sage or tarragon into the broth.
Simmer the vegetables and seasonings in the broth for 10 minutes while you cut the breast meat from the bone. Dice it into bite-sized pieces, and add it to the pot. When the meat is hot, the soup is ready to serve.
Tip
To keep your broth clear, skim off any foam released from the chicken breast during cooking.
Brighten the soup's flavor by adding one tablespoon of lemon juice or 1/4 cup of white wine to the broth.
warning
To avoid any chance of bacterial cross-contamination, use separate cutting boards for the poultry and the vegetables.