Chicken Breast Fillet Soup for Weight Loss

5 from 2 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 12 people


  • 4 liter Water
  • 100 g 1 onion unpeeled
  • 2 piece Garlic cloves unpeeled
  • 1 piece Unpeeled ginger
  • 1 red chilli pepper uncleaned
  • 1 tbsp Salt
  • 2 tbsp Chicken broth instant
  • 280 g Celery / peeled
  • 200 g Carrots / peeled
  • 130 g Peeled kohlrabi
  • 125 g Leek cleaned
  • 500 g Chicken breast fillet frozen
  • 0,5 bunch Parsley
  • 0,5 bunch Maggi herb
  • 200 g Croissant noodles
  • Parsley for garnish


  • Peel the celery, cut into slices and then into small diamonds. Peel the carrots with the peeler, cut in half lengthways and slice diagonally into slices. Peel the kohlrabi, cut into slices and then into small diamonds. Clean and wash the leek and cut into rings. Cut the chicken breast fillet into slices and then into small strips. Works especially well when it's still a bit frozen. Instantly heat the water (4 liters) with the onion, garlic cloves, ginger, chilli pepper, 1 tbsp salt and 2 tbsp chicken stock. Add the vegetables (celery lozenges, carrot slices, kohlrabi lozenges and leek rings), the chicken breast fillet strips (500 g) and the parsley and the maggi and let everything simmer / cook with the lid on for about 30 minutes. Maggi herb. Remove / fish the parsley, onion, ginger, chilli pepper and garlic cloves, add the croissant noodles and simmer / cook for another 10 minutes. Serve the soup hot, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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