Chickendietsoup Recipes

CHICKEN DIET SOUP

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.

SIMPLE CHICKEN SOUP

Steps:

• Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
• When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

DIET SOUP

Steps:

• Coat pan with nonstick cooking spray.
• Over medium high heat add carrots, celery, onions, and garlic.
• Cook, stirring occasionally, 5 minutes.
• Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
• Add cauliflower, remaining ingredients and 12 cups of water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
• Add more salt and pepper if desired.

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.