Autumn is dry, drink more of this bowl of soup, not a drop of oil, nourishing and moisturizing, and the family is very happy to drink

In autumn, the climate becomes drier, in addition to the appropriate autumn fat, drinking more soup can be a good way to eliminate autumn dryness, so that the body function slowly adapts to the process from summer heat to autumn coolness. Autumn is also the season for harvesting a large number of fruits and vegetables, and many ingredients are fresh and cheap, and seasonal vegetables are also the most nourishing.

Today I will share with you this seasonal vegetable chicken soup, which not only has meat and vegetables, but also has a very high nutritional value! At the same time, the taste is very delicious. I didn't put a drop of oil in the whole process, and my family said it was okay to drink it.  

Seasonal vegetable chicken broth

【Ingredient Preparation】:

2 grams of chicken thighs, 100 grams of broccoli, half of lotus root, corn and carrots, 8 black fungus; Ginger slices, salt, chicken essence, cooking wine.

[Specific methods and steps]:

1. Clean the chicken thighs, peel off the skin and cut into pieces; Chicken has the highest protein content in meat, but the fat content in the chicken skin is more, and those who are losing weight only need to remove the skin to eat it with confidence.

2. Soak the black fungus in warm water in advance, add flour to scrub it clean, and tear off the roots for later use. Flour is a good way to remove sediment from fungus.

3. Soak the broccoli in salt water for ten minutes, then rinse it with water, drain the water, remove the roots and break it into small florets by hand for later use;

4. Clean the lotus root and cut it into thick slices; To prevent oxidation and blackening, you can soak it in clean water first.

5. Peel off the corn and cut into small pieces, peel and cut the carrots into cubes, wash and slice the ginger.

6. Add water to the pot, put in the chicken thighs, add a spoonful of cooking wine to remove the smell, skim the foam after the water boils, blanch until the chicken changes color, remove and drain.

7. Add an appropriate amount of water to the pot, then add corn cubes, carrot cubes, lotus root slices, chicken cubes, ginger slices, cooking wine, bring to a boil and turn to low heat and simmer for about 20 minutes.

8. Then add broccoli, black fungus, salt, chicken essence and cook for 5 minutes.

This bowl of chicken thighs is light and delicious, with vegetables and meat; And there is not a drop of oil in the whole process, which is really nutritious and low in calories, which is very suitable for dinner.

Tips

If you want to ensure the taste of each vegetable, you can first simmer chicken and corn for 15 minutes, then add lotus root and carrots for 5 minutes, and then add black fungus and broccoli for 5 minutes. In this way, each vegetable tastes just right.