Italian-Inspired Chicken Soup for Lowering Cholesterol
A heart-healthy chicken soup inspired by Italian flavors, designed to support a diet aimed at lowering high cholesterol. This soup is high in fiber, low in sodium, and packed with plant-based proteins and healthy fats.
Ingredients
- 1 lb skinless, boneless chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 cup quinoa
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, heat some olive oil over medium heat. Add the diced chicken and cook until browned.
Add the onion, carrots, celery, and garlic to the pot. Cook until vegetables are softened.
Stir in the diced tomatoes, chicken broth, quinoa, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until quinoa is cooked and chicken is tender.
Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 25 |
| Carbs (g) | 20 |
| Fiber (g) | 4 |
| Sugar (g) | 4 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 40 |