Chicken Diet Soup Recipes
CHICKEN DIET SOUP
This soup is so tasty. you can eat it over and over and not tire of it. Very satisfying. eat as much as you want, and you will loose a bit of belly fat! Oh, and did I say it was EZ ?
Provided by Balthuz
Categories Lunch/Snacks
Time 1h10m
Yield 10-20 serving(s)
Number Of Ingredients 13
Steps:
- Put all the soup ingredients into a large 8-10 quart pot of water and bring to a boil.
- Turn the heat down to medium-low and simmer for an hour our so until the chicken is tender and falling off the bone.
- Remove the chicken and let it cool so you can handle it to remove the bones.
- Shred the chicken and return to the pot.
- Bring to a boil again, and then turn down on a very low simmer.
- The longer it simmers, the tastier it becomes.
- Just ladle some of the soup into a bowl, add a few scoops of rice and top with garnishes to taste.
- This is just a basic recipe and has room for many tasty variables.
- Sometimes I garnish with cumin, or toasted mustard seed and a sprinkle of curry powder--whatever I'm craving.
- Basically, the soup is very low in fat and if you use the brown and wild rice, it is low in gluten.
- Eat it exclusively for a day or two and you will notice a flatter belly and feel healthy and energized.
- I keep a pot going on the back of the stove all the time so my family always has a nice healthy snack or quick meal on hand.
DIET CHICKEN CABBAGE SOUP
Just posting this recipe to figure out the calorie content...It is a very healthy, low cal, diet soup - fills me up when I'm starving, which seems to be mid afternoon for me. Also makes a great lunch. And it's super easy to make a huge batch and freeze for later.
Provided by TerriB
Categories Clear Soup
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Fill pot with water.
- Add onions, garlic, chicken base, and frozen chicken.
- Bring to a boil and cook 5 minutes, until chicken tenders are cooked thru.
- Remove tenders from pot and chop into smallish, bite sized pieces.
- Put them back in the broth, and add everything else except the beans, catsup, and the salt & pepper.
- Allow the pot to return to a boil, stirring occasionally. Turn down heat and simmer 15-20 minutes, until all the veggies are cooked thru.
- Add the canned beans, partially drained (you want some of that liquid to thicken everything a tiny bit), and stir.
- Taste test and add salt & pepper as needed.
- If it seems bland, add the catsup at the end and stir well.
- Serve hot with a little sprinkle of parmesan on top.
Nutrition Facts : Calories 265.4, Fat 4.6, SaturatedFat 1.3, Cholesterol 19.4, Sodium 368.2, Carbohydrate 43.9, Fiber 9.9, Sugar 13.9, Protein 15.6
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