Chicken & vegetable soup (sebzeli tavuk çorbası)
A lunch for one: 450 kcal with 40 g of protein, 35 g of carbs and 17 g of fat, ready in 45 min.
- 45 min
- Lunch · 1 serving
- Turkish
- 450 kcal
Nutrition per serving
450 kcalEnergy: 35% protein, 31% carbs, 34% fat
- 40 gProtein
- 35 gCarbs
- 17 gFat
Fiber 7 gSugar 10 gSodium 480 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chicken breast150 g
- Carrot1 (70 g)
- Zucchini½ (100 g)
- Potato½ (80 g)
- Onion½ (50 g)
- Celery1 (40 g)
- Olive oil1 tbsp
- Lemon juice1 tbsp
- Parsley10 g
- Black pepper½ tsp
- Chili flakes½ tsp
Method
- Simmer the chicken in 900 ml salted water for 20 minutes; lift it out, shred it and keep the broth.
- Soften the diced onion, carrot and celery in the olive oil for 5 minutes.
- Add the potato and zucchini cubes and the broth and simmer for 15 minutes.
- Return the chicken, season with black pepper, chili flakes and lemon juice, and scatter the parsley on top.
Make ahead
Make a double batch and freeze it in portions; add the lemon when reheating.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
