Soup is an excellent option for a healthy, nutritious and protein-rich dinner. When prepared with appropriate ingredients, it provides important nutrients for maintaining muscle mass, in addition to promoting greater satiety. Combined with vegetables and natural seasonings, it becomes a complete, light and balanced meal, ideal for those who want to take care of their diet without sacrificing flavor.

Next, check out 3 protein soups for a healthy and tasty dinner!

Ingredients

• 500 g the chicken breast
• 1 tablespoon olive oil
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 carrots cut into slices
• 1 stalk of chopped celery
• 1.5 l of homemade chicken broth
• 100 g thin noodles
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• Salt and ground black pepper to taste
• 1 pinch of turmeric

Preparation mode

Heat the oil in a large pan over medium heat and sauté the onion until translucent. Add the garlic and stir for about 1 minute. Add the chicken breast, season with salt, black pepper and turmeric. Brown quickly on both sides. Add the carrot, celery and chicken broth. Cook over medium heat for approximately 25 minutes, until the chicken is tender. Remove the chicken from the pan, shred it with two forks and set aside.

Add the noodles to the broth and cook according to the time indicated on the package. Return the shredded chicken to the pan, mix well and adjust the salt and black pepper. Finish with parsley and chives and serve very hot.

Ingredients

• 400 g duckling cut into small cubes
• 2 cups of cooked chickpeas
• 1 tablespoon olive oil
• 1 chopped onion
• 3 cloves of garlic, chopped
• 1 carrot cut into cubes
• 2 chopped celery stalks
• 2 tomatoes seeded and chopped
• 1 tablespoon tomato paste
• 1.5 l of homemade meat broth
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/2 teaspoon of turmeric
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a large pan, heat the oil over medium heat and brown the meat cubes little by little so that they are well sealed. Add the onion and sauté until transparent. Then add the garlic and cook for another 1 minute. Add the carrot, celery, tomatoes, tomato paste, paprika and turmeric. Mix well and cook for about 5 minutes.

Add the meat broth and bay leaf. Cover the pan and cook for approximately 35 minutes, or until the meat is very tender. Add the chickpeas and cook for another 10 minutes to let the flavors combine. Season with salt and black pepper, remove the bay leaf and finish with green scent. Serve then.

Ingredients

• 500 g the bovine muscle cut into cubes
• 1 tablespoon olive oil
• 1 sliced ​​onion
• 3 cloves of garlic, chopped
• 3 cups thinly sliced ​​cabbage
• 1 chopped tomato
• 1 tablespoon tomato paste
• 1.5 l of homemade meat broth
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 pinch of cumin
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

Heat the olive oil in a pressure cooker over medium heat and sear the meat cubes until they are well browned on all sides. Add the onion and sauté until soft. Add the garlic and cook for 1 more minute. Add the tomato, tomato paste, paprika, cumin and mix well. Add the meat broth, bay leaf, cover the pan and cook for about 35 minutes after pressure comes, or until the meat is very tender.

Wait for the pressure to release, open the pan, add the sliced ​​cabbage and cook for another 8 to 10 minutes, without pressure, just until the vegetable is soft, but still slightly firm. Adjust the salt and black pepper, remove the bay leaf and finish with green scent. Serve then.