Chickendietsoup Recipes

CHICKEN DIET SOUP

Chicken Diet Soup image

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

Ingredients

2 skinless chicken breast halves, with bone in
2 -3 large leeks, green and white parts, cleaned thoroughly, and then chopped
5 -6 stalks celery, cleaned and chopped
2 garlic cloves, smashed and chopped
2 tablespoons fresh gingerroot, not chopped (one large slice)
2 -4 dashes hot sauce (I like Crystal, It's mild yet flavorful)
1 -2 tablespoon salt
thinly sliced jalapeno
cilantro
sesame oil (the toasted, fragrant variety)
hot chili oil
salt
cooked rice (I prefer a blend of brown and wild rice)

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 SOUP

Diet Soup image

Alternative "diet soup" that does not include cabbage. Recipe is from Good Housekeeping. To retain freshness and nutrients keep a 2 day supply of Basic Soup in the refrigerator. Pack remaining soup in 3 cup portions in airtight containers, leaving some room for expansion. Freeze.

Provided by JoAnn

Categories One Dish Meal

Time 45m

Yield 24 Cups

Number Of Ingredients 14

Ingredients

5 medium carrots, cut into 1 inch slices
3 medium celery ribs, sliced
3 large onions, chopped or 3 medium leeks, each cut into 1 inch slices
1 garlic clove, minced
1 (28 ounce) can tomatoes (in juice)
1/2 medium cauliflower, cut into bite sized pieces
12 ounces green beans, each cut into thirds
3 medium zucchini, cut into 1 inch slices
2 (5 ounce) packages baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken bouillon cubes
12 cups water
1 teaspoon salt
1/2 teaspoon fresh ground pepper

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.

DIET SOUP

Diet Soup image

There are hundreds of variations, but the main point of the soup is to be full and to get lots of natural fiber. Almost anything can be added or removed to your sense of taste - bell peppers, corn, tomato juice ..... Try substituting chicken soup mix for the onion soup mix.

Provided by PEGW

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water

Steps:

Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

Nutrition Facts : Calories 94 calories, Carbohydrate 21 g, Fat 0.5 g, Fiber 6.6 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 672.9 mg, Sugar 9 g

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