Light Diet Soup

Eat and lose weight! This soup is practically calorie-free! It's a light soup for a liquid-based diet — low in salt (the only seasoning is a Maggi bouillon cube), and thanks to the chicken wings, rich in collagen for your skin and hair. It's filling enough that you could eat it all day long!

MarinaAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 2 g
Fats 17 % 1 g
Carbohydrates 50 % 3 g
33 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min
  1. Step 1:

    Step 1

    Shred the cabbage however you like. I cut it into thin ribbons, so it cooks down soft and tasty in the soup.

  2. Step 2:

    Step 2

    Rinse the chicken wings well, remove the skin, and put them on to boil. Drain that first broth and cook them again. For an even lighter soup, boil the wings 3-4 times, draining the broth each time.

  3. Step 3:

    Step 3

    Cut the potatoes into cubes — I think it looks nicer that way. Drop the potatoes into the second batch of boiling broth and cook for 20 minutes, then add the cabbage and cook for another 10 minutes. Add the Maggi cube and any other seasonings to taste, cover, and let it sit for 10-20 minutes.

  • Rinse the chicken wings well under running water. Remove the skin from the wings, or the soup will be greasier! It's best not to strip the meat from the bones but to cook it bone-in, since chicken bones are rich in collagen — the most important thing for anyone losing weight, as collagen helps firm the skin and keep hair and nails strong. You can skip the Maggi cube and use, say, coriander, lemongrass, paprika, and bay leaf instead, but I decided to treat myself to a little indulgence. Of course, using the seasonings above only makes the soup healthier! Start by boiling the chicken wings and draining that first broth, since this is a diet soup. Ideally, for fast, effective weight loss, make soups like this on the third or even fourth broth. While the broth comes back to a boil, shred the cabbage however you like — into strips, finely, or cubes; I used thick ribbons. Cut the potatoes into little squares, which I find nicer. When the broth boils, lower the heat and add the potatoes. Cook for 15-20 minutes, then add the cabbage. After 10 minutes, add the Maggi cube and pepper to taste. Turn off the heat, cover the soup, and let it rest. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Water - 0  kcal/100g
  • Chicken wings - 186  kcal/100g
  • Maggi Seasoning - 59  kcal/100g

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