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One-Pot Millet, Chicken, and Mixed Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 1x
- Cuisine: Indian
- Diet: Diabetic
Description
One-Pot Millet, Chicken, and Mixed Vegetable Soup
Warm, wholesome, and packed with nutrients, this One-Pot Millet, Chicken, and Mixed Vegetable Soup is a perfect balance of protein, fiber, and essential vitamins. Designed for a single portion, this recipe is quick to prepare, easy to customize, and ideal for a healthy lunch or dinner. The combination of little millet (samai), chicken, and colorful vegetables makes it a complete meal that’s both satisfying and nourishing.
Why This Recipe Works
- Little Millet (Samai): A gluten-free grain rich in fiber, magnesium, and B vitamins, little milletadds a nutty flavor and keeps you full longer. It’s also low in glycemic index, making it suitable for weight management and diabetics.
- Chicken: A lean source of protein that supports muscle repair and immune health.
- Mixed Vegetables: Packed with vitamins, minerals, and antioxidants, they add color, texture, and nutrition.
- One-Pot Wonder: Easy to make, clean, and perfect for busy days.
Ingredients
Scale
Ingredients
- 1 tsp (5 ml) cold-pressed coconut oil
- 1/4 cup (40g) little millet (samai), pre-soaked for 30 minutes
- 1/4 cup (40g) onion, finely chopped
- 1 clove (5g) garlic, minced
- 1/2 cup (75g) mixed vegetables (carrots, beans, peas, bell peppers, zucchini)
- 1/4 cup (50g) cooked chicken, shredded (or 50g raw chicken, diced)
- 1 cup (240ml) chicken stock (or vegetable stock for a vegetarian version)
- 1/4 cup (50g) tomatoes, diced
- 1/4 tsp (1g) turmeric powder
- 1/4 tsp (1g) cumin powder
- 1/4 tsp (1g) black pepper
- 1/4 tsp (1g) salt (adjust to taste)
- Fresh coriander leaves for garnish
Instructions
Instructions
- Sauté the Base: Heat coconut oil in a small pot. Add onions and garlic, and sauté for 2-3 minutes until fragrant.
- Add Vegetables and Spices: Toss in the mixed vegetables, turmeric, cumin, black pepper, and salt. Stir well and cook for 2-3 minutes.
- Incorporate Chicken and Millet: Add the shredded chicken (or raw diced chicken) and soaked little millet (samai). Mix well.
- Simmer with Stock: Pour in the chicken stock and add diced tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the millet is cooked and the chicken is tender.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot.
Notes
Power Tips and Variations
- Vegetarian Option: Replace chicken with tofu, paneer, or mushrooms.
- Spice It Up: Add a pinch of red chili powder or a dash of lemon juice for extra flavor.
- Grain Swap: Substitute little millet (samai) with foxtail millet, quinoa, or barley for a different texture.
- Creamy Twist: Stir in a tablespoon of coconut milk or yogurt before serving for a creamy finish.
Notes
Using Different Millets:
- Foxtail Millet (Korra): Use 40g (1/4 cup) foxtail millet. It has a slightly nutty flavor and cooks faster than little millet.
- Finger Millet (Ragi): Use 40g (1/4 cup) ragi. It’s rich in calcium and adds a unique earthy taste.
- Barnyard Millet (Sanwa): Use 40g (1/4 cup) barnyard millet. It’s light and fluffy, perfect for soups.
- Pearl Millet (Bajra): Use 40g (1/4 cup) pearl millet. It’s hearty and adds a robust texture.
Meal Prep and Storage Tips:
- Bulk Preparation:
- Multiply the ingredients by the number of servings you need.
- Use a larger pot and follow the same steps.
- Store in airtight containers for up to 3 days in the refrigerator or freeze for up to 1 month.
- Reheating:
- Thaw frozen soup overnight in the refrigerator.
- Reheat on the stovetop or microwave until piping hot. Add a splash of water or stock if the soup thickens.
- Portion Control:
- Divide the soup into single-serving containers before storing for easy grab-and-go meals.
Nutrition
- Serving Size: 1
- Calories: 280
- Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
