777 / Asian Chicken Veg Soup
Asian Chicken Vegetable Soup
This incredibly pungent, elegant recipe looks and tastes like far more than 7 ingredients, in 7 minutes, all for $7 or under. Super healthy, lo-cal, GF, and packed with proteins & nutrients.
Ingredients
8 oz. tender, sliced cooked deboned chicken, then browned in a pan w/a little oil & seasoning.
(Note: Put chicken aside, reserving in the pan the remaining, seasoned oil used for browning the chicken,)
1 small zucchini, sliced very thinly, on the diagonal
1 handful of small tomatoes or other desired veg
1 handful of almonds or pumpkin seeds, optional
1-2 Tblsp crumbled feta, optional
Citrus: 1 lemon, lime and/or orange, juiced
1 cup chicken broth. Low sodium preferred
¼ cup soy sauce. Low sodium preferred
Method
Have all of your ingredients ready and your hands washed. Also clean then pat dry your cooking area and fresh food.
Bring the oiled spiced pan back to the stove. Leave browned chicken aside.
Heat to medium-high, adding the soy sauce, broth, and half of the fresh juice.
Stir lightly and allow the broth to come to a low boil.
Add the zucchini slices evenly to the broth.
(Note: You can thicken the sauce, GF, by allowing it to reduce for a few more minutes before adding the zucchini.)
Simmer without stirring, for 3 minutes or until tender.
Into the bottom of 2 soup bowls, put the divided chicken.
Pour onto it the zucchini and broth.
Mix lightly.
Sprinkle with small fresh tomatoes or other colorful veg.
Sprinkle that with the almonds or seeds.
Serve immediately: cools quickly
Eat as a soup which is incredibly light yet powerfully flavorful satisfying.
Do not add salt. Splash with remaining fresh juice just before serving.