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Keto Low Calorie Chicken Soup Meal Prep Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.7/5
(1644 reviews)
By Zylo Nutritionist Team
Keto Low Calorie Chicken Soup Meal Prep
Zylo Recipes

Description

Imagine a bowl of comforting chicken soup, brimming with tender pieces of chicken and vibrant green vegetables in a rich, savory broth. This soup is a celebration of simple flavors, carefully balanced to create a light yet satisfying meal. Each spoonful offers a delightful combination of textures: the delicate strands of shredded chicken, the slight bite of fresh greens, all swimming in a deeply flavorful tomato-based broth.

The aroma alone is enough to entice, hinting at the warmth and nourishment within. This recipe is designed to yield two generous servings, making it perfect for a shared meal or for preparing ahead of time. It’s an excellent option for those seeking a lighter fare without sacrificing flavor or satisfaction.

The soup is easily stored, maintaining its deliciousness for several days when properly refrigerated. While the stovetop method offers a more hands-on approach, this soup can also be effortlessly prepared in a slow cooker. Simply combine all the ingredients and let the gentle heat work its magic, transforming simple components into a harmonious and deeply flavorful creation over several hours.

This method is particularly convenient for busy individuals who desire a home-cooked meal with minimal effort. This soup offers a nourishing and comforting experience. It’s a versatile dish that can be enjoyed any time of year, providing a light and flavorful option that doesn't compromise on taste or satisfaction.

Whether you're looking for a quick and easy lunch or a comforting dinner, this chicken soup is sure to please. Its simplicity and balanced flavors make it a delightful addition to any meal plan.

Preparation Time

Prep Time
5 min
Cook Time
40 min
Total Time
45 min

Nutrition Information

Per 1 bowl serving
C
Calories
300 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
30 g
C
Fats
15 g
Saturated Fats 4 g
Unsaturated Fats 9 g
Cholestrol 75 mg
Sodium 800 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    6 oz
    2.
    Olive Oil
    Olive Oil
    0.5 tsp
    3.
    Lemon pepper seasoning
    Lemon pepper seasoning
    0.25 tsp
    4.
    Black pepper
    Black pepper
    0.13 tsp
    5.
    Garlic powder
    Garlic powder
    0.13 tsp
    6.
    Onion powder
    Onion powder
    0.25 tsp
    7.
    White Wine Vinegar
    White Wine Vinegar
    1 tsp
    8.
    Butter, unsalted
    Butter, unsalted
    0.5 tbsp
    9.
    Chicken broth
    Chicken broth
    0.5 cup
    10.
    Tomato paste
    Tomato paste
    0.5 tbsp
    11.
    Chicken broth
    Chicken broth
    0.5 cup
    12.
    Zucchini
    Zucchini
    2 oz
    13.
    Beans Snap Green Frozen All Styles Unprepared
    Beans Snap Green Frozen All Styles Unprepared
    1 oz
    14.
    Oregano, dried
    Oregano, dried
    0.25 tsp

Instructions

    1.
    Pat chicken breasts dry with a paper towel and rub the olive oil into the flesh. Season the chicken with lemon pepper seasoning, pepper, garlic powder, and onion powder. Heat a medium-sized pot over high heat, and place the chicken in the bottom seasoned side down. Cook the chicken on one side until the spices turn golden brown and flip the chicken over to cook on the other side. Reduce the heat to medium-low and cover the pot with a lid.
    2.
    Continue cooking the chicken on the remaining side for about 2 minutes. Remove the lid, and pour the white wine vinegar into the pot. Melt the butter in the pot next, and move the chicken breast around in the vinegar and butter. Pour the first amount of chicken broth into the pot, cover it with the lid again, and bring the broth to a simmer. Then, reduce the heat so the broth is only bubbling.
    3.
    Allow the chicken to cook over low heat until the chicken is tender enough to pull apart with a pair of forks. This may take about 15 minutes. When the chicken is shredded, stir tomato paste into the pot and turn the heat up to medium. Pour the second amount of broth into the pot, and bring the soup to a boil. Chop the zucchini and thawed green beans from frozen, and add them to the pot of soup along with the oregano.
    4.
    Once the soup has reached boiling, leave the lid on the pot and reduce the heat so the soup is only bubbling. Allow the soup to cook for another 10 minutes until it reduces slightly. Serve 8 fluid ounces of soup per serving, and garnish with freshly chopped parsley or a wedge of lemon. If you have room to include more calories in your meal, a sprinkle of cheese can also garnish your hot soup.