How to make chicken breast soup: popular methods and nutritional analysis on the Internet
In the past 10 days, chicken breast has become a hot topic in fitness and healthy eating due to its high protein and low fat properties. The following is a guide to making chicken breast soup based on popular discussions on the Internet, including classic recipes, nutritional data and precautions.
1. Ranking of hot topics related to chicken breast in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) |
|---|---|---|
| 1 | Chicken Breast Recipe for Weight Loss | 45.2 |
| 2 | Ready-to-eat chicken breast review | 32.7 |
| 3 | How to remove fishiness from chicken breast | 28.9 |
| 4 | Chicken breast soup recipe | 25.3 |
| 5 | chicken breast protein content | 18.6 |
2. 3 popular chicken breast soup recipes
| Soup name | core ingredients | cooking time | heat index |
|---|---|---|---|
| Winter Melon and Chicken Breast Soup | 300g chicken breast + 500g winter melon | 25 minutes | ★★★★★ |
| Mushroom and Shredded Chicken Soup | 200g chicken breast + 150g mixed mushrooms | 30 minutes | ★★★★☆ |
| Korean Chili Sauce Chicken Breast Soup | 400g chicken breast + 50g Korean hot sauce | 40 minutes | ★★★☆☆ |
3. Detailed steps for classic winter melon and chicken breast soup
1.Preprocessing food: Cut the chicken breast into thin slices and marinate it with cooking wine + ginger slices for 10 minutes. Peel and cut the winter melon into cubes.
2.Quickly blanch: Put the chicken breast in cold water and take it out immediately after the water boils (the key to removing the fishy smell)
3.Stew in layers: First add the winter melon and cook until translucent, then add the chicken breast slices and simmer over low heat for 8 minutes.
4.Seasoning Tips: Just salt + white pepper, sprinkle with chopped green onion before serving
4. Nutritional comparison of chicken breast soup (per 100g)
| Nutrients | Winter Melon and Chicken Breast Soup | Mushroom and Shredded Chicken Soup | Korean spicy sauce soup |
|---|---|---|---|
| Calories (kcal) | 58 | 72 | 105 |
| Protein(g) | 9.8 | 11.2 | 10.5 |
| Fat(g) | 1.2 | 2.1 | 4.3 |
| Sodium (mg) | 203 | 278 | 687 |
5. Top 3 issues from netizens’ practical feedback
1.Hard meat: It is recommended to control the heat, turn to low heat immediately after the soup boils, and the thickness of the meat slices should not exceed 3mm.
2.The soup base is bland: Scallops or ham bones can be added for freshness, but this will increase 20-30kcal.
3.save question: Refrigerate for no more than 48 hours. Freezing will cause the meat to become loose.
According to the latest food platform data, the number of clicks on chicken breast soup increased by 37% month-on-month, making it the main choice for light meals in summer. Pay attention to choosing fresh chicken breast (pink in color and elastic to the touch), and pairing it with seasonal vegetables can increase nutritional diversity.
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