Thursday, April 28, 2016

Chicken Veggie Weight Loss Soup!



Today I am sharing an awesome recipe with you. Several years ago, I was trying to come up with a healthy meal to eat for lunch at work. Paul made this for me and I was hooked! At the time I would fill mason jars with the soup, then I could pop the whole jar in the microwave at work and eat it out of the jar as well. 

When planning out my meals for our Biggest Loser competition I knew this was something I wanted to make. It is only about 65 calories per serving, but it is hearty and extremely filling! Plus it has a lot of vegetables, so it provides a lot of nutrients.

To begin with, take an entire pre-cooked rotisserie chicken and put it in a pot of water. Bring it to a boil, then lower the heat and cover. Let it cook for several hours. The last batch I made I boiled for about 3 hours.


Next, place a colander on another large pot to strain the chicken out of the broth. Move the colander into a large bowl so that the chicken can cool, and put the chicken broth back on the stove at medium heat.


Now it's time to chop some veggies! The easiest way is to use a food processorto slice them up. I started with my celery, carrots, and onion. After each one was ready, I tossed it into the chicken broth on the stove.


Next, I cut up my zucchini and yellow squash, then used the food processorto slice them.


Here is the beautiful broth with just the veggies in it. At this point, I add 2 teaspoons of garlic powder, 2 teaspoons of salt and 1 teaspoon of pepper.


After that it is time to pick through the chicken. Pull out all of the bones and anything else that isn't meant to be eaten, toss all of the yummy meat into the broth.


Cook on medium heat for another hour or so, then it is ready. I normally take it off the stove and let it cool until I can store it either in a large container or mason jars. This time, I split it into two large containers, one for the fridge and one for the freezer. This batch should last me at least two weeks.


I highly recommend this soup as a low cal, filling meal! I will continue eating it for the duration of the competition and probably beyond that. I like that it is already prepared, so I don't even have to think about what I am going to do for lunch! I hope you enjoy it as much as I do, the recipe is included below!
              




Chicken Veggie Weight Loss Soup

Ingredients

  • 1 pre-cooked rotisserie chicken
  • 1 package of celery
  • 1 package of baby carrots
  • 1 medium white onion
  • 1 zucchini
  • 1 yellow squash
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
Directions
  1. Put rotisserie chicken in a large pot. 
  2. Cover with water and bring to a boil.
  3. Lower the heat, cover and cook for approximately 3 hours.
  4. Strain broth into another large pot.
  5. Set chicken to the side to cool, put broth back on the stove at medium heat.
  6. Slice all of the vegetables and add them to the chicken broth.
  7. Add seasonings to the soup.
  8. Pick through the chicken removing bones, add meat to the soup pot.
  9. Cook for an additional hour.
  10. ENJOY!

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