Friday, October 12, 2012

Green Chicken Soup

This soup is full of healthy veggies and pretty tasty too. 

3          Large chicken boneless/skinless breasts with fat trimmed (31oz)
2          Large cans of fat free chicken broth, low sodium (49.5 oz per can)
1          Bunch of Broccolini chopped (8oz)
3          Baby Bok Choys chopped (9oz total)
4          Small zucchini chopped (10oz total)
4          Large celery stalks chopped (9oz total)
5          Medium garlic cloves chopped
½         Bunch green onions chopped (1oz)
3          Large Carrots chopped (11oz total)
1          TBSP Dill Weed chopped
½         Bunch fresh parsley chopped
6oz      Frozen green peas
6oz      Fresh green beans chopped

In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you’ll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked, remove them to cool (pull them apart a little bit . . they’ll cool faster).
Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.

When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them. They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot.  Chop-up the green beans fairly small, and add into the pot along with the frozen peas.  Cook for about 10 more minutes, add salt & pepper to taste and enjoy! This recipe is 57 cals. per cup.

And, she likes it!

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