Thursday, July 14, 2011

Hearty Chicken Soup


I’ve been feeling extra tired and vitamin depraved lately so I made some of my favorite go to energy boosting chicken soup and am sharing my recipe. I actually discovered it years ago in Woman’s World magazine. If you eat 2, 2 cup servings of this soup twice a day with 2 other healthy mini meals around 300 calories each, you can lose an average of 1-3 pounds a day! When using it for weight loss I discovered that the soup was completely invigorating and energizing and have been making it since for the extreme health benefits. It is hearty, filling beyond belief and one of the best tasting soups I’ve ever eaten. It is also easy to recreate vegetarian - simply replace the chicken with the same amount of tofu and the chicken broth with vegetable broth. I’ve made it both ways and it is amazing either way.











Ingredients
2 tablespoons extra virgin olive oil
2 large white onions, thinly sliced
1.5 pounds boneless, skinless chicken breast (or tofu)
1 large carrot, shredded
2 cloves garlic, minced
1 jalapeno pepper with seeds or 2 if you want a lot of heat, minced
2 teaspoons minced fresh thyme or oregano - or - 1 teaspoon dried
8 cups fat free chicken broth (or vegetable broth)
1 15 oz can black beans, drained
6 cups of baby spinach leaves, packed
1 15 oz can diced tomatoes
7 tablespoons grated parmesan cheese


Directions
Heat oil in large stockpot over medium heat. Add onions and cook 10 minutes, stirring occasionally. Add chicken, cook 5-10 minutes or until chicken is cooked. Add carrot, garlic, jalapeno and thyme, cook 2 minutes more. Stir in broth, increase heat, and bring to boil. Add beans, tomato and spinach, return to a boil. Cover, remove from heat. Serve each 2 cup serving topped with 1 tablespoon of the parmesan cheese. Makes 7 2-cup servings.



Average Nutrition Facts
276 calories, 7 grams fat, 21 grams carbs, 7 grams dietary fiber, 31 grams protein, 56 grams cholesterol