Chicken Diet Soup Recipes

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.

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.

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.

Steps:

• Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.