Chicken Soup with Herbs and Lemon-Garlic Dressing
It gives light but filling protein from the chicken thighs and helps you take in more fluid without any flour-heavy base. The lemon-garlic dressing brightens the broth, while dill and parsley add potassium and a fresher herbal aroma.
Place the chicken thighs (280 g) into a pot, pour in the water (2500 g), and bring it to medium heat. Once it comes to a boil, skim the foam, add half of the table salt (6 g) and a little black pepper (1 g), then simmer the broth for about 20 minutes until the meat is fully cooked.
Lift the thighs out of the pot and let them cool slightly. Remove the meat from the bones and cut or pull it into small pieces.
Finely chop the onion (40 g), carrot (50 g), and celery (30 g). Add the vegetables to the simmering broth and cook for another 5-7 minutes until they soften, then return the chicken meat to the soup.
During the last 2 minutes of cooking, stir in the dill (10 g) and parsley (10 g). For the dressing, mix lemon juice (10 g), garlic (4 g), olive oil (5 g), the rest of the salt, and a little pepper, then pour it into the finished soup, stir, and take the pot off the heat at once.
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