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!

Ingredients:

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
Pepper
Nutmeg
Salt
Sugar
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.
Stir.
Add chicken.
Stir.
Pour water and broth.
Add salt, pepper, and nutmeg.
Cook.
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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