Special Soup for Weight Loss

5 from 4 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 14 people



  • 4,5 liter Water
  • 285 g 1 chicken breast fillet
  • 0,5 bunch Maggi herb
  • 1 unpeeled onion
  • 2 cloves of garlic peeled
  • 1 whole red chilli pepper
  • 1 piece of ginger unpeeled
  • 1 tbsp Salt
  • 2 piece Bay leaves
  • 5 piece Allspice grains
  • 5 piece Juniper berries
  • 5 piece Black peppercorns

Special slimming soup:

  • 4,5 liter Broth
  • 285 g 1 cooked chicken breast fillet
  • 390 g Carrots cleaned
  • 270 g Broccoli cleaned
  • 270 g Parsnips cleaned
  • 250 g Fennel trimmed
  • 215 g Celery cleaned
  • 170 g Cleaned celery
  • 100 g Leek cleaned
  • 50 g Spring onions cleaned
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Maggi wort
  • 1 tbsp Light soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Chicken broth instant
  • 1 tbsp Chicken broth instant
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Sambal Oelek
  • 1 tsp Sambal Oelek
  • Parsley for garnish
  • Parsley for garnish



  • Peel the garlic cloves (2 pieces). Fill a large saucepan with water (4.5 liters). Chicken breast fillet, vegetable onion (unpeeled), garlic cloves (2 pieces peeled), 1 red chilli pepper (uncleaned), a piece of ginger (unpeeled), salt (1 tbsp), bay leaves (2 pieces), allspice grains (5 pieces), juniper berries (5 pieces) ) and black peppercorns (5 pieces), bring to the boil and simmer everything with the lid on for about 1 hour. Drain through a kitchen sieve, catch the broth and pour it back into the large saucepan.

Special slimming soup:

  • Cut the cooked chicken breast fillet into small pieces. Peel the carrots with the peeler, remove the ends, halve lengthways and slice diagonally. Clean the broccoli and cut into small florets. Peel, halve and slice parsnips. Clean the fennel and cut into small diamonds. Clean / remove the celery and cut into pieces. Clean the celery and cut into small diamonds. Clean and wash the leek, halve lengthways and cut into pieces. Clean and wash the spring onions and cut into small rings. Cut the green of the fennel into small pieces and add to the spring onion rolls. Add all ingredients (finely chopped chicken breast fillet, carrot slices, parsnip slices, broccoli florets, fennel rue, celery pieces, celery lozenges, leek rings and vegetable onions) to the broth and simmer / cook with the lid on for about 30 minutes. Finally, add the spring onion rings and the finely chopped fennel herbs and serve with the sweet soy sauce (1 tbsp), Maggi seasoning (1 tbsp), light soy sauce (1 tbsp), instant chicken broth (1 tbsp), salt (1 tsp) and sambal oelek (1 tsp) season / taste. Garnish the soup with parsley for lunch and dinner and serve hot.
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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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