Chicken Light Soup with Garden Vegetables

A comforting and nourishing Ghanaian-inspired soup, simmered with tender chicken, tomatoes, and aromatic spices, packed with nutrient-rich sweet potato and zucchini.

• Prep: 12 min
• Cook: 16 min
• Total: 28 min
• Servings: 3
• Cuisine: Ghanaian
• Difficulty: Easy
• Cost: $3.91/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• Whole30
• High-Protein
• Soy-Free

Tags

• quick
• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 0.5 teaspoon red pepper flakes
• 1 can diced tomatoes (14.5 ounce, undrained)
• 4 cup chicken broth
• 1 sweet potato (medium, peeled, cut into 1/2-inch cubes)
• 1 zucchini (medium, cut into 1/2-inch cubes)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 3 minutes. Add the minced garlic, grated fresh ginger, and red pepper flakes (if using), and cook for 1 minute until fragrant.
2. Add the chicken breast pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes.
3. Stir in the diced tomatoes (undrained) and chicken broth. Bring the soup to a simmer. Add the sweet potato cubes and cook for 8 minutes, or until slightly tender.
4. Add the zucchini, salt, and black pepper to the pot. Continue to simmer for another 3-4 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Ladle the hot soup into bowls. Garnish with chopped fresh parsley before serving, if desired.

Notes

For a thicker soup, mash some of the sweet potato against the side of the pot before adding the zucchini.

Nutrition (per serving)

• Calories: 343
• Protein: 38.4 g
• Carbohydrates: 27.1 g
• Fat: 8.7 g
• Fiber: 4.2 g
• Sodium: 1843 mg
• Saturated Fat: 1.3 g
• Sugar: 11.2 g
• Cholesterol: 107 mg