Dietary chicken breast soup for weight loss. fat burning soup with chicken breast “your diet”

Calorie content, BJU, GI

The table shows the calorie content, BJU and GI of light chicken soup:

Indicator values ​​may vary depending on what products are added to the soup.

Beneficial features

Eating chicken soup helps:

• lowering blood sugar levels;
• reducing cholesterol;
• normalization of appetite and sleep;
• improving the functioning of the gastrointestinal tract;
• increasing immunity;
• eliminating constipation;
• restoring the body after colds and flu.

A light chicken broth soup helps restore the body after illness.
Chicken soup should be included in the diet of people suffering from diabetes, gastritis or hemorrhoids.

With nettle and sorrel

It will take 1 hour to prepare light chicken soup with sorrel and nettle.

The calorie content of the dish per 100 g is 123 kcal.

Composition of ingredients

A set of products for preparing 6 servings of soup:

• 1 chicken breast;
• 1 bunch of nettle and sorrel;
• 2 large potato tubers;
• 1/3 tbsp. millet;
• 1 large carrot;
• 1 large onion;
• 0.5 bunch of green onions;
• 1 tsp. table salt.

Step-by-step cooking process

Light chicken broth soup with sorrel and nettle is prepared according to the following instructions:

1. Prepare the chicken breast by rinsing it under running water and drying it with paper towels. Fill a pan with 2.5 liters of clean water, place the chicken breast in it and boil it for 30 minutes after boiling, placing it on the stove. Use a knife to check the meat is done. If clear juice flows out of the meat after puncture, it is ready.
2. Rinse vegetables under tap water. Peel the potato tubers using a vegetable peeler or knife, transfer to a kitchen board and chop into bars. Peel the carrots, grate them on a coarse grater or chop them into strips using a knife. Remove the peel from the onion head, place it on a kitchen board and chop into thin half rings.
3. Remove the meat from the broth with a slotted spoon and place on a plate. Boil the broth again, add chopped onions and grated carrots, bring to a boil again and simmer for 3-4 minutes. Place the millet in a sieve, rinse it several times in chilled water, add it to the soup and stir.
4. Boil the broth, add chopped potatoes, add table salt, and stir. Cook the soup for a few minutes until the potatoes are soft. Rinse all the greens under running water, dry and chop into small pieces on a kitchen board. Cut the meat into portions, discarding the bones, and add to the soup.
5. Pour chopped sorrel, green onions and nettles into the soup and mix well. Remove the soup from the stove, cover with a lid and leave for 15 minutes.

What can I add?

To prepare chicken soup, you can additionally use cabbage, garlic, zucchini, parsley, dill, green beans, peas, and bell peppers. Millet can be replaced with buckwheat or pearl barley.

How to serve a dish

The prepared soup is served in deep, beautiful tureens with dietary (low-fat) sour cream.

With broccoli

Cooking time for chicken broccoli soup: 1 hour.

The calorie content of soup per 100 g is 61.9 kcal.

Composition of ingredients

List of ingredients for making soup:

• 2 chicken legs;
• 370 g broccoli;
• 5 potato tubers;
• 1 large carrot;
• 360 g green peas;
• 20 g dill;
• 1 medium sized onion;
• 2 laurel leaves;
• 1 tsp. table salt;
• 1/2 tsp. basilica

Step-by-step cooking process

Light broccoli soup with chicken broth is prepared in this way:

1. Wash the chicken legs in running water, dry them, cut them in half and place in a large saucepan. Pour chilled water over the meat, place on the stove, boil and simmer for 15 minutes, removing any foam with a slotted spoon. Wash the potato tubers from dirt, peel them using a vegetable peeler or a regular knife, place them on a kitchen board and chop them into bars.
2. Pour the chopped potatoes into the chicken broth, add bay leaves, table salt, basil and mix well. Prepare the onion by peeling it, rinsing it and chopping it into small cubes. Wash the carrots, peel them and chop them using a grater or knife. Pour the chopped onion into a frying pan heated with olive oil and fry for 2-3 minutes, stirring with a kitchen spatula.
3. Add the chopped carrots to the onions in the frying pan, mix and cook until soft with constant stirring. Rinse the broccoli under tap water, dry on paper towels, divide into florets and add to the soup along with fried onions and carrots. Mix the ingredients and cook for 7 minutes. after boiling.
4. Rinse the dill under cold water, chop finely, pour into the soup and stir. Wash the green peas well, add to the soup and mix thoroughly. Continue cooking the soup for another 5 minutes and then remove from heat. Pour the chicken soup into deep plates and bring to the table.

With cauliflower

You can prepare this easy chicken and cauliflower soup in 45 minutes. excluding cooking chicken.

Per 100 g of this dish there are 81.1 kcal.

Composition of ingredients

To prepare this version of soup, you need to prepare:

• 1 kg chicken;
• 0.5 fork cauliflower;
• 1 large potato tuber;
• 1 large carrot;
• 3 garlic cloves;
• 6 buds of cloves;
• 6 black peppercorns;
• 1 selected chicken egg;
• 1 bunch of parsley;
• 0.5 tsp. curry and ground ginger.

Step-by-step cooking process

Instructions for making easy chicken and cauliflower soup:

1. Wash the chicken under running cold water, remove the skin, place it in a saucepan, add clean water, place on the stove and cook over low heat from the moment it boils for 1 hour 20 minutes. Also rinse the vegetables under tap water and peel them. Cut the carrots, potatoes and onions into small cubes one by one. Divide the broccoli into florets.
2. Remove chicken from the broth and place on a plate. Pour the prepared vegetables, black pepper and cloves into the broth, season with salt, stir and cook over medium heat for 15 minutes until the potatoes are soft. Remove the meat from the bones and cut into small pieces on a cutting board.
3. Return the meat, divided into pieces, into the soup, add ground ginger and curry and mix thoroughly. After bringing the soup to a boil, pour the beaten egg into it in a small stream and stir. Rinse the parsley in cold water, chop finely and add to the soup. Remove the prepared soup from the heat, cover with a lid and leave for 5-7 minutes. before serving.

Popular recipes for preparing dietary chicken broth

Making broth is not at all difficult

Light dietary chicken broths are recommended for use during illness, weight loss, and also for baby food. They are perfectly absorbed by our body without creating a burden on the digestive system.

It is better to prepare dietary broth from fresh chicken breasts, necks or backs. The skin must be removed from the meat. You can find various options for making chicken broth online. Let's look at the most popular of them.

Classic version

To prepare the broth you will need:

• chicken meat (breast, neck or back) – 0.5 kg;
• bulb;
• medium carrot;
• parsley root;
• seasonings to taste (bay leaf, cloves, peppercorns).

We wash and peel the vegetables. Fill the washed, skinless meat with the required amount of cold water and set to cook. After boiling, continue to cook the meat for 5 minutes over medium heat, then drain the first water and rinse the chicken with warm boiled water.

After this, pour clean cold water into the pan, add meat, prepared vegetables and spices and cook the broth over low heat for 40-50 minutes, stirring occasionally and skimming off the foam.

The finished broth must be strained. You can serve it with fresh herbs, a boiled egg, vegetables, and chicken in which the broth was cooked.

Diet broth with rice and egg

To prepare the broth you will need:

• chicken meat (breast, neck or back) – 0.5 kg;
• rice – 3 tbsp. l.;
• bulb;
• medium carrot;
• egg – 2 pcs.;
• parsley root;
• salt and seasonings to taste (bay leaf, cloves, peppercorns).

The first steps of preparing the broth will be the same as in the previous recipe. After the carrots are ready, you need to remove the meat and vegetables from the broth. Chicken and carrots are cut into small pieces, the onion is thrown away.

Chopped meat, carrots, washed rice and spices go into the pan. At the same time, boil eggs in another pan. The broth is cooked until the rice is ready. The finished dish is served to the table along with half an egg.

Broth with herbs and egg

Dietary chicken broth

To prepare you need to prepare:

• chicken meat – 0.5 kg;
• potatoes – 1-2 pcs.;
• egg;
• greenery;
• spices.

The meat is prepared, boiled in the first water for about 5 minutes after boiling. Next, the liquid is drained, the chicken is washed and put back to boil in clean cold water. After 20 minutes, add potatoes cut into small pieces into the broth.

After another 15 minutes, add the yolk of a raw egg, separated from the white. 5 minutes before readiness, add finely chopped herbs to the broth, add salt and spices.

Thus, chicken broth has a beneficial effect on the health of our body, saturating it with useful substances and energy. Making dietary chicken broth is easy. Even a beginner in the culinary arts can cope with this task. The main thing is to carefully consider the choice of meat. It must be fresh and non-greasy.

This video recipe will help you prepare delicious and healthy chicken broth:

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With green beans

To prepare a light chicken broth soup with green beans, you will need about 60 minutes.

There are enough ingredients for 4 servings. The calorie content of the dish will be 61 kcal per 100 g.

Composition of ingredients

Step-by-step cooking process

You can prepare light chicken soup with green beans according to the following instructions:

1. Place the chicken meat in a saucepan, add water, add salt and place on the stove. Also add peppercorns and bay leaves. Cook the broth on low heat for 30 minutes, removing the foam with a slotted spoon. After cooking, place the meat on a plate, cool and disassemble into small pieces, and strain the broth through a sieve.
2. Return the broth to the heat and pour the washed rice into it. Cook the rice until half cooked for 15 minutes. At this time, put the frying pan on the fire, pour in the olive oil and heat it up. Remove the peel from the onion along with the garlic cloves and cut into cubes. Place garlic in a frying pan, fry it for 1 minute, add onion and continue frying until golden brown.
3. Prepare the carrots by removing the dirty layer with a vegetable peeler. Rub half the carrots through a large-mesh grater. Cut the remaining carrots into circles. Add carrots to the pan, set the heat to low, cover with a lid and simmer the vegetables for 3 minutes.
4. Prepare the tomato by removing the skin. To do this, make a cross-shaped cut on top and pour boiling water over the tomato. Chop the peeled tomato into cubes. Wash the beans and cut into pieces no longer than 3 cm. Place the tomato and beans in a frying pan, stir and simmer for another 3 minutes.
5. Add pieces of chicken meat to the frying, mix the contents again and simmer for another 1 minute. Place the roast into a saucepan, add salt to taste, and bring the ingredients to a boil. Remove the seeds from the chili pepper, cut into thin rings and add to the soup. Cook the soup for about 2 - 4 minutes, then turn off the heat and let the soup steep for 10 minutes.

How to serve a dish

Hot chicken soup with green beans should be poured into portioned bowls. If desired, portions can be sprinkled with freshly ground pepper. In order not to increase calorie content, it is not recommended to season the soup with sour cream or mayonnaise.

With peas

To prepare the chicken broth soup with peas, you should allow approximately 35 minutes.

The number of components is designed for 4 – 5 servings. The calorie content of soup per 100 g will be 116 kcal.

Composition of ingredients

A light chicken broth soup with peas can be prepared from the following ingredients:

• 1/4 tbsp. basmati rice;
• 300 g chicken breast;
• 1 can of canned peas;
• 1 carrot;
• 1 laurel leaf;
• 1 onion;
• 2 tbsp. l. sunflower oil;
• 3 potato tubers;
• 1 tsp. table salt;
• 1/4 tsp. freshly ground pepper;
• 1 bunch of parsley;
• 1 tbsp. l. flour.

Step-by-step cooking process

Preparation of chicken soup with peas includes the following steps:

1. Wash the potato tubers from dirt under running water and peel them with a vegetable peeler. Cut the peeled potatoes into medium bars or cubes. Also wash the chicken fillet and cut into small pieces. Pour 1.5 liters of water into a saucepan, place on the stove and turn on the heat. Dip potato slices, chopped meat into water and add rice. Cook the components for 15 – 20 minutes.
2. At this time, peel the carrots with a vegetable peeler and remove the skins from the onions. Chop the onion into small cubes with a knife. Grate the carrots through a large-mesh grater. Place a frying pan on the fire and pour in the oil, add the onions and carrots into the hot oil and fry the vegetables for 3 - 4 minutes. Add flour to the roast, stir quickly and remove from the stove.
3. Place the roast in the soup along with canned peas. Add table salt, black pepper and bay leaf to the soup. Stir the contents with a spoon, cover with a lid and simmer the soup over low heat for 5 - 7 minutes.
4. During this time, rinse the parsley, shake off excess water and chop the greens with a knife. Add greens in 1 minute. until ready. Let the soup brew for 10 minutes before serving, pour it into portions and serve.

Diet chicken breast soup

During heat treatment, meat products lose a lot of their beneficial vitamins and minerals.
To properly prepare chicken breast soup, to preserve most of its beneficial substances, you need to know how to properly prepare this type of meat, how long the process of creating the dish should take. When following a diet due to illness or simply to lose weight and maintain water balance in the body, the best option is to consume chicken breast soup. This white meat contains many useful microelements and is considered easily digestible. To make white meat soup you will need only:

• chicken breast – 400 g;
• carrots – 150 g;
• potatoes – 300 g;
• sweet pepper – 200 g;
• greens – 40 g;
• onion – 100 g;
• salt, spices – 5 g;
• bay leaf – 1 pc.;
• water – 2.5 l.

Making dietary chicken soup takes only thirty minutes, and the nutritional value of one hundred grams is quite low and amounts to 25 kcal.

While the meat is cooking, all the vegetables are prepared - peeled and cut into cubes of different sizes: large potatoes, carrots and peppers into centimeter cubes, and it is better to cut the onion into thin half rings. Potatoes are first added to the meat broth and boiled until soft. Then the remaining vegetables are poured in, salt and spices are added.

After five minutes, the meat is thrown back, as well as a bay leaf and finely chopped selected greens. After this, the soup can be removed from the stove and left to steep for ten minutes.

At the beginning of cooking, pour water into the pan and place chicken fillet cut into small pieces into it.

Place on the stove, cook over high heat until it boils, and then over low heat for 10 minutes. Don’t forget to remove the foam with a slotted spoon, salt the broth and add spices.

While the meat is boiling, you need to quickly peel the vegetables and chop them randomly, but preferably carrots into thick cubes, potatoes into large cubes, and onions into small ones. First, carrots are added to the broth with boiled breast, then onions. When these vegetables are boiled, add potatoes.

The eggs need to be driven into a separate container and beaten until foam forms. When all the vegetables in the soup are ready, you need to stir it quickly, while simultaneously pouring in the eggs in a very thin stream - they should curl into thin strings on the surface of the dish. Then the greens are added, the hot soup is infused for ten minutes.

You can serve with a salad of fresh, pickled vegetables, mustard and sour cream.

1. Chicken fillet – 500 gr.
2. Carrots – 2 pcs.
3. Onion – 2 pcs.
4. Potatoes – 4 pcs.

This tasty and easy-to-prepare dietary chicken breast soup for weight loss is not only low in calories, but also has an extremely simple composition. To cook it for lunch, you will need:

• 1 egg;
• 1 potato;
• 2 chicken fillets;
• drinking water, kitchen salt, herbs and seasonings.

This dietary chicken breast soup with egg is prepared very quickly and simply. Pre-washed poultry fillet is boiled in moderately salted boiling water and boiled until tender. After this, it is removed from the pan and transferred to a plate. The resulting broth is supplemented with chopped potatoes and brought to readiness.

Chicken breast without skin – 1 pc.

Carrots – 1 medium size.

Bell pepper – 1 pc. large.

Fresh or dried dill - a pinch.

Rinse and boil the breast. You need to cook for 20 minutes after boiling. We take out the meat, cool it, cut it into pieces, and put it back into the broth. Add potatoes, cut into slices. Grate the carrots on a coarse grater and simmer the peppers cut into long, thin pieces over low heat with a drop of olive oil.

Table egg – 1 pc.

Onion – 1 medium.

Salt, bay leaf.

Greens optional.

Those who are on a protein or combination diet will certainly enjoy dietary chicken soup with eggs, a simple recipe borrowed from the Dukan diet. You don’t need to add greens; they serve here as a source of vitamins and decoration.

Rinse the meat, place in a saucepan with water and cook. 15 minutes after boiling, drain the broth and pour fresh water into the pan. Cut the meat into portions, put in water and cook for 20 minutes. During cooking, peel the onion and place it entirely in the broth. In 10 minutes. remove it, add salt and bay leaf.

With buckwheat and eggplant

To prepare chicken soup with eggplant and buckwheat, you will need to allocate about 50 minutes.

The ingredients are enough for 6 servings of the finished dish. The calorie content of soup per 100 g will be 78 kcal.

Composition of ingredients

To prepare, you need to take the following set of components:

• 1 chicken leg;
• 1/4 tbsp. buckwheat;
• 2 potato tubers;
• 1 small eggplant;
• 1 medium carrot;
• 1/2 red bell pepper;
• 1 onion;
• 1 tsp. paprika;
• 1/2 tsp. dried garlic;
• 1 tsp. table salt;
• 2 tbsp. l. vegetable oil;
• 1.4 liters of water.

Step-by-step cooking process

You can prepare light chicken soup with buckwheat and eggplant according to the following instructions:

1. Prepare the ham. To reduce the fat content of the broth, remove the skin from the leg and rinse the meat under running water. Place the leg in a saucepan, fill it with water, add table salt and peeled onion. Place the pan on the fire and cook the leg for 40 minutes, removing any foam that forms.
2. After cooking, remove the chicken leg from the broth, cool and remove the meat from the bones. Strain the broth through a layer of gauze and return to the heat. Rinse buckwheat under running water.
3. Peel the potato tubers with a vegetable peeler and cut into medium cubes. Place the chicken and potatoes into the broth and cook for about 15 minutes.
4. During this time, prepare the vegetables. Peel the eggplant and chop into cubes. Remove the partitions from the bell pepper and cut it into strips. Peel the carrots from dirt with a vegetable peeler and rub through a large-mesh grater.
5. Place a frying pan on the fire and heat the sunflower oil in it. Place vegetables in heated oil and fry until half cooked. At the end of frying, sprinkle the vegetables with paprika and mix well.
6. Pour washed buckwheat and roasted vegetables into the broth. Continue cooking the soup for another 10 minutes, then turn off the heat, add the dried garlic, stir and let the soup sit for 5 minutes before serving.

How to serve a dish

Light chicken broth soup with buckwheat and eggplant should be poured into bowls and each serving should be garnished with chopped herbs. You can use already cooked buckwheat, adding it to the soup at the end of cooking.

Alternative recipes for dietary chicken soups

Light chicken soup with celery

Diet Chicken Soup Ingredients:

• chicken breast – 500 grams;
• carrots, potatoes, onions - 3 vegetables of each type;
• celery - arbitrary amount;
• durum wheat vermicelli - a small handful;
• salt - small portion;
• dill with parsley - maximum volume.

Place the washed chopped fillet in a container with water. Wait until it boils and immediately remove the foam. Cut the onion into 4 pieces and put the pieces into the broth. The carrots are cut into cubes and also placed in a container. After a quarter of an hour, add the potatoes. At the end of cooking, add vermicelli, celery, salt the dish, sprinkle with herbs and, if required, add a bay leaf. When all the products look ready, you can stop cooking. Usually cooking takes 45-60 minutes. The dish is served hot. It is advisable to add eggs, but not necessary.

Chicken soup with legumes

Products for preparing dietary protein soup:

• chicken fillet – 500 grams;
• potatoes - 3 pieces;
• beans or lentils – 60 grams;
• onions with carrots - 2 pieces of each vegetable;
• salt – a small amount.

Beans require advance preparation, in which case they will cook as quickly as possible. Cook the beans, pre-soaked for several hours, for about 20 minutes, then wash and cut the breast, put it in a pan. Slow heating causes the water to boil, at which point you need to remove the foam and add the onion, cut into halves or quarters. Cut the peeled carrots into arbitrary pieces and add to the broth. 20 minutes after adding the carrots, potato cubes are added. Leave the soup at a low simmer for another 20 minutes.

Serve the dish hot in convenient deep containers. Lentils can be used instead of beans. You will love the original taste of lentil soup with meat broth. Introduce this new product into your usual diet, as all the products used are healthy.

Other variations of dietary chicken soup

In addition to the proposed recipes, there are others. The chicken soup with broccoli, onion and ginger is worth a try. Vegetable lovers can prepare a first course with the addition of zucchini, potatoes and Brussels sprouts. Soup with chicken, onions, celery, Chinese cabbage, carrots, corn and turmeric is suitable for the Dukan diet menu. Fans of buckwheat can add it to their chicken broths and soups for diets.

Each housewife uses her own unique soup recipes. Eggs, noodles, noodles, pasta and vegetables go well with chicken broth. You can vary the composition at your discretion. An easy dish for weight loss that excludes fat and an abundance of flour products. In a pinch, you can add some pasta or noodles, but pasta should be made strictly from durum wheat.

Calorie content of chicken soups and broths

Soups and broths based on chicken fillet do not overload the digestive system and do not lead to obesity. The calorie content of a 100-gram serving of hearty and tasty soup is on average 80 kcal. If you take 100 grams of broth, then this figure will be many times lower - 20 kcal.

Your task is to prepare chicken soup or broth in such a way that calorie content is minimized, but at the same time the taste remains at the highest level. To do this, it is preferable to use breast fillet and salt the dish moderately.

Comments (2)

UliaVaneva December 1, 2021 Reply

Chicken broth is a good dietary dish. It saturates the body and is almost impossible to gain weight from it.

When I was little, my mother prepared chicken broth for us when we were sick, since it was important not to overload the digestive system and at the same time to properly replenish our strength. I make classic chicken broths for myself, but I liked the recipe from the article for light soup with celery

All the ingredients are my favorite, I will try them.

With pearl barley

It will take about 40 minutes to prepare a light soup with chicken broth and barley. without taking into account the time for preparing pearl barley.

The finished soup is enough for 5 servings. The calorie content of the finished soup per 100 g will be 72 kcal.

Composition of ingredients

To prepare barley soup with chicken broth, you need the following food set:

• 1 chicken breast on the bone;
• 1.5 liters of water;
• 1 carrot;
• 1 slice of pumpkin the size of a carrot;
• 1 onion;
• 1 clove of garlic;
• 50 g pearl barley;
• 1 potato tuber;
• 2 tsp adjika;
• 2 tomatoes;
• 1 laurel leaf;
• 1 tsp. table salt;
• 1/2 tsp. brown sugar;
• 1/4 tsp cinnamon;
• 1 tbsp. l. soy sauce;
• 2 tbsp. l. sunflower oil.

Step-by-step cooking process

You can prepare chicken broth soup with barley like this:

1. Soak pearl barley in cold water for 6 hours in advance. After soaking, pour the barley into a saucepan, add water and cook until tender for 50 minutes. After cooking, transfer the pearl barley to a sieve and drain off excess water.
2. Wash the chicken breast and remove the skin. Place the breast on the bones in a saucepan and add 1.5 liters of water, add salt, add a bay leaf and put on fire. Boil the broth for 35 minutes. After cooking, remove the breast from the pan, cool and separate the meat from the bones. Tear the meat into fibers.
3. Peel the garlic and onion and chop finely. Pour oil into a frying pan, heat it and add chopped vegetables. Fry the onion and garlic until golden. At this time, peel the pumpkin and carrots and chop them on a fine grater. Add the grated ingredients to the pan and fry until soft. Pour in soy sauce along with adjika and mix well.
4. Grate the tomatoes so that the skin remains in your hand. Add tomato puree to the vegetables in a frying pan along with a pinch of salt, brown sugar and cinnamon. Mix the ingredients thoroughly and simmer for about 3 – 4 minutes.
5. Strain the broth through several layers of gauze and return it to the heat. Pour the finished pearl barley into the broth along with the potatoes, after peeling them and cutting them into cubes. Also add the contents of the pan, mix thoroughly and cook the soup until the potatoes are soft for 15 minutes. Let the soup steep for 10 minutes, turning off the heat.

How to serve a dish

Pour the finished barley soup in chicken broth into portions and add fresh herbs and freshly ground pepper. The soup can be seasoned with a small amount of low-fat sour cream.

Light vegetable soup with pumpkin and tomatoes for a diet based on chicken broth and chicken

Weight-loss nutrition experts say that the now fashionable diet based on “empty” chicken broth receives the most positive reviews and produces impressive results. But not everyone is able to “sit” for weeks on just a low-fat meat broth for the sake of harmony. Moreover, without vitamins, even a healthy body can go on strike.

Homemade soup with fresh seasonal vegetables and chicken broth is one solution to two problems.

Ingredients

• Chicken breast without skin – approximately 400 g;
• Tomatoes (canned or fresh) – 400 g;
• Fresh celery – 6 stalks;
• Small carrots – 4 pcs.;
• Zucchini from the garden - 1 medium-sized vegetable;
• Sweet pumpkin (pulp) – 300 g;
• Frozen corn grains – 1 cup;

• Onion – 1 pc.;
• Paprika (powder) – 1 tbsp;
• Zira (seeds) – 1 tsp;
• Garlic – 1-2 cloves;
• Garden greens – approximately 30 g;
• Olive oil – 1 tbsp;
• Water.

Making broth

• We wash the meat, free it from films and even fatty deposits. Place it in a saucepan, pour enough water into it to cover it completely, and let it boil.
• Pour out the cloudy broth, rinse the meat pieces again under running water, send them back to the vessel, and fill with a portion of fresh water.
• When it boils, collect the foam on top, reduce the heat to low and simmer under the lid for about 1 hour.

Preparing vegetables

• While the soup base is preparing, let's take care of the vegetable part. Divide the peeled vegetables into small cubes, chop the garlic using a hand press or on a grater - whichever is more convenient for you.
• In heated oil, sauté the onion slices until transparent, add garlic and spices. Fry over high heat for 1 minute.
• Reducing the intensity of the heat, add carrots and celery cubes, keep in the pan for 5 minutes, stirring. To reduce calorie content, you can prepare vegetables without oil. In a dry frying pan (definitely with a non-stick!) they will turn out to be baked. You just need to be careful not to burn it.
• At the end, add tomatoes and zucchini, fry for another 4-5 minutes without a lid.
• We remove the mashed meat from the broth, disassemble it into pieces (it is more convenient to do this along the grain), and place it in a saucepan. Add the vegetable mix with corn there, let it boil and keep covered over low heat until the vegetables are soft (about 10 minutes).

Serve the soup slightly cooled with a pinch of freshly chopped herbs. In order not to rack your brains every time about what to cook with chicken broth, you can sometimes replace corn and tomatoes with cauliflower for variety. Broccoli works well. The soup must be flavored with a laurel leaf and a few peas of allspice. You can salt the treat, but only a little, because salt retains moisture in the body, which is unacceptable when losing weight.

Menu for diet

Chicken broth diet for a week:

• Monday - 1 liter of chicken broth, 700 g of fresh vegetables seasoned with flaxseed oil, and bran.
• Tuesday – 1 liter of chicken broth, 100 g of boiled chicken breast, 1 kg of fresh fruit and herbs.
• Wednesday – 1 liter of chicken broth and 700 g of fresh vegetables seasoned with flaxseed oil.
• Thursday – 1 liter of chicken broth, 200 g of boiled chicken breast, fresh herbs and bran.
• Friday – 1 liter of chicken broth, 1 kg of fresh fruit, bran and herbs.
• Saturday – 1 chicken broth, 300 g of buckwheat porridge and greens.
• Sunday – 2 liters of chicken broth and greens.

It is recommended to serve light chicken soup, garnished with half boiled eggs. During cooking, you can add an unpeeled onion to the soup. Then the broth will acquire a golden hue. For flavor, you can add dried mushrooms in powder form to dietary soup.

Chicken broth diet options

Currently, it is customary to distinguish three ways to lose weight using chicken broth. Two of them are strict versions of mono-diets, and the third allows the addition of some related products to the diet.

Fasting day

This version of a strict mono-diet has gained popularity among people actively involved in sports. A fasting day promotes rapid weight loss, reboots the body and removes harmful substances from it. You can get rid of 1-1.5 kilograms per day. You can only consume chicken broth, no more than 1.5 liters per day, and clean water without gas. You can repeat the fasting day after 1-2 weeks.

Mono-diet

The second option is a chicken broth diet with the goal of getting rid of the maximum possible number of kilograms in the shortest period of time. If you follow such a mono-diet, you need to consume the decoction for a week. Eating other dishes at this time is strictly prohibited. 7 days of such nutrition will help you lose up to 7-10 kilograms of excess weight.

It is necessary to understand that such a nutritional system is very strict, is not suitable for all people and is very difficult to tolerate. To feel normal, active sports and mental stress should be avoided at this time.

Fast weight loss

- this is a lot of stress for the body, after which it will strive to regain the lost mass and make an additional reserve just in case (in case you make it starve like that again). Very often a person relaxes, and the body wins, and lightning-fast weight gain occurs beyond what was lost.

In order to maintain the results obtained, it is necessary to make a smooth exit from the diet, adding a few accompanying dishes every day. It will take at least a week, but during this time the result will be consolidated.

1. You should boil 2 chicken fillets in 3 liters of water daily;
2. Eat only the liquid part, dividing it into several parts;
3. Don’t eat anything else with the broth (you can’t even eat bread!).

Menu for the second week after the mono-diet (replace one meal with chicken broth):

• Monday - one hard-boiled chicken egg, broth, fresh vegetable salad;
• Tuesday - buckwheat or rice porridge, broth;
• Wednesday - one fruit (apples, orange or kiwi), broth;
• Thursday - broth, a few spoons of porridge, some stewed vegetables;
• Friday - a glass of low-fat homemade yogurt or kefir, fresh vegetables, broth;
• Saturday - broth, boiled fish or chicken;
• Sunday - we start eating, trying to avoid high-calorie and unhealthy foods.

Subsequently, you can arrange fasting broth days, thanks to which you will lose up to 1.5 kg per day!

Use the remaining boiled fillet to prepare delicious dishes for your loved ones. If this option seems very strict and unbearable to you, then try an easier option first.

Light diet with chicken broth

This method is the easiest diet for the week. This diet allows you to add variety to the menu of those losing weight. The differences from the first two options are that they are less effective in weight loss, but easier to follow. There will be no constant feeling of hunger or poor health, and the likelihood of regaining lost weight is reduced. A week of such a diet can eliminate up to 3-4 kilograms of excess weight. Moderate exercise is allowed, which will only contribute to weight loss and can add several kilograms to your weight.

Allowed foods on a light diet:

1. Boiled chicken meat (preferably fillet);
2. Cereals (rice, oatmeal or buckwheat);
3. Vegetables with the lowest starch content (cucumbers, tomatoes, peppers, cabbage, carrots, beets, onions, celery, asparagus);
4. Fresh herbs (onion, garlic, dill, parsley, basil);
5. Fruits and dried fruits (pineapples, green apples, pears, plums, oranges/grapefruits, kiwi, prunes, dried apricots);
6. Bran;
7. Flax oil;
8. Tea and coffee without sugar.

Prohibited foods on a light diet:

• Meat of any animals, birds, except chickens;
• Fish and other seafood;
• Everything fried, salted, smoked, pickled;
• Flour products (bread, pasta);
• Semi-finished meat products (sausages, ham, carbonate, frankfurters);
• Confectionery;
• Fast food;
• Some fruits and dried fruits (grapes, bananas, dates, raisins);
• Potato;
• Sugar and everything that contains it;
• Carbonated and alcoholic drinks.