Chicken Soup

Hot chicken soup turns out to be as a flu drug of the kitchen. The soup rich in vegetables is also high in fiber good for weightloss.

The following recipe is a variation of chicken soup. Vegetables used in chicken soup can be replaced with a variety of others. Good luck!


½ chicken, cut into 6 parts
200 g of baby corn, cut into 2 cm
2 tomatoes, cut into 6
100 g of cabbage, cut into 2 cm
200 g of carrots, cut into 1 cm
1 onion, cut into ½ cm
4 cloves of garlic, crushed, chopped
2 tbsp of scallions, cut into 1 cm
1 tbsp of cooking oil
½ l of chicken broth
1 l of water

How to make:

Saute garlic.
Enter onion, baby corn, and carrots.
Add chicken.
Pour water and broth.
Add salt, pepper, and nutmeg.
Enter cabbage and tomatoes.
Give sugar and scallions.

For 3 servings.

Nutrition facts per serving:

Calorie: 228 kcal
Protein: 21.6 g
Fat: 7.3 g
Carbohydrate: 22.4 g
Cholesterol: 47.3 mg
Fiber: 4.3 g

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