Chicken Soup for Weight Loss | Low Crab and Oil Free Diet Soup
Chicken Soup for Weight Loss | Low Crab Protein and Oil Free Diet Soup. So Winter is finally here and I have got the perfect comfort food recipe for this weather. It's My oil-free chicken soup. For most of us, Winter is the best time of the year with all the holidays and festivals and loads and loads of high-calorie treats.
It is a fact that we tend to eat more during winters. The various phenomenon has been attributed to this fact. But the one that makes the most sense to me is that eating more raises our body temperature which can be quite desirable in chilly winters. And that's what makes you crave for your favorite comfort food which is most comforting and warming but also sometimes super high in calories.
So today I bring you my favorite comfort food, classic chicken soup. Trust me this is the best homemade chicken soup ever. This fits right into a high protein low carb diet. Or if you are on a soup diet, you can safely have this for your lunch or dinner.
Low Carb Recipe Chicken Noodle Soup
Here is the best chicken soup recipe for quick weight loss. It is oil-free and perfect for high protein low carb diet or soup diet.Ingredients:
- Chicken with bones- 200-250 gms
- Red onion- 1 cup (sliced)
- Garlic- 4-5 cloves
- Ginger- 1/2 inch
- Light Soy Sauce- 1 Tsp
- Green onions- 1-2 stalks
- Celery- 1 stalk
- Sweet Corn Kernel- 1/2 cup
- Salt and pepper to Taste
One serving of this oil-free chicken soup is under 200 calories only. So without any further delay let's get straight into the recipe. You will need about 200-250 gms of chicken with bone. I like to marinate the chicken with just some lemon juice and salt for about 30-40 minutes.
This gives a nice flavor to the broth and also tenderizes the chicken. But you can skip this step if you are short on time. Wrap it with a cling wrap and put it in the refrigerator for about 30 mins. After 30 mins, take the chicken out and place it in a pressure cooker.
Throw in 1 cup of sliced red onions, 4-5 cloves of crushed garlic, half an inch ginger thinly sliced. Add in some salt and some freshly cracked black pepper, add in 1 teaspoon of light soy sauce. Lastly, pour 3 cups of water and give it a quick stir. Cover the lid and place the pressure cooker on high flame.
After the 1st whistle, lower the flame and let the chicken cook on low heat for another 8-10 minutes. After 10 minutes, switch off the gas and open the lid once all the steam has released. Take out only the chicken pieces in another container and let them cool down. In the meanwhile, finely chop some green onions or spring onions and a small stalk of celery. I have also taken some frozen sweet corn kernels here.
Now, Once the chicken pieces are cool enough to touch, start shredding the flesh, just like this. Now switch on the gas again and add the shredded pieces back into the broth. Also, add the celery and the sweet corn kernels. Give it a good mix and let it come to a boil.
Next, I am taking 2 tsp of cornflour and adding a little water to it to make a smooth paste. Now add in this cornflour paste to your broth and give it a good stir. This will thicken your soup to give it a more restaurant-like texture. But you can totally skip this step if u like clear soup more. Next in a separate bowl, lightly beat 2 egg whites and pour it into the soup. Stir quickly in circular motions as soon as pour the egg white in. This will form thin egg white strands in your soup just like the ones we see in restaurants. Let it come to a boil.
Finally, add the spring onions. Just keep some aside for garnish. check for seasoning. Add more salt or pepper as per your taste and that is it, guys. Your delicious restaurant quality chicken soup is ready. Serve it in a bowl and garnish with some more spring onions.
Now curl up under that blanket and enjoy your chicken soup. Do give this a try and let me know how it turned out in the comment section below. I'll see you next time till then stay healthy stay happy and don't forget to like, share, comment and subscribe.
