Sandy's Kitchen: msoup

Showing posts with label msoup. Show all posts
Showing posts with label msoup. Show all posts
Blah, blah, blah, and blah! That is how I feel today. I am stuck at home with a cold that I have been fighting for a few days now. I am one of those people that catches colds very easily. All you have to do is look at me and I have a cold. Ha, ha! The good news is that I feel way better than yesterday! I think my immune system is getting much better since being on plan! I better not jinx myself. Knock on wood. Another bit of good news, I lost another 4.2 lbs so I am one happy girl today. It may have been easier for me to lose the 4.2 lbs in just a few days since I haven't been really hungry due to being sick. Today I have more of an appetite so I can finish up this soup I am about to share with you!

This is really a chicken noodle soup recipe I used to make all the time when I would get sick or just for hubby simply because he loves it. I left out the egg noodles and added lots of yummy veggies! I used zucchini, yellow squash, and green beans, but feel free to use whatever veggies you like. This soup is delicious and you get soooo much for one serving. You really need to divide the soup into 2 big bowls and eat it twice in a day. It makes a lot of soup! Enjoy the soup! Remember, you don't have to save this soup for when you are sick like me! It is also good on a cold chilly day!


Quick and Easy 
Chicken and Vegetable Soup

Ingredients:
6 oz chicken breasts, cooked and chopped (1 Leaner Lean)
1/2 cup yellow squash, cubed  (1 Green)
1/2 cup zucchini, cubed (1 Green)
1/2 cup green beans, chopped into 1 inch pieces (1 Green)
2 cups chicken broth (2 Condiments)
1/4 tsp oregano leaves (1/4 Condiment)
1/4 tsp basil leaves (1/8 Condiment)
 1/8 tsp black pepper (1/4 Condiment)

Directions:
Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat. Cover and simmer for about 10 to 12 minutes or until veggies or tender.

 Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 3 Condiments

* I cooked my chicken in 1 tsp of olive oil for 1 healthy fat required.

Read more »
I thought this soup would be a good base for taco soup with an addition of taco seasoning, cumin, chili powder and garlic powder. I also wanted to incorporate another type of veggie besides just tomatoes so I added cabbage. I have always liked cabbage mixed in my soups. Yummy. I think chopped zucchini would work well in this soup as well. If you would just like to stick with tomatoes that is fine too. 

 And... what's taco soup without cheese?! So I had to add the Mexican Cheese. You do not have to add the cheese but if you don't, remember to increase your lean to the correct amount. It tastes just as good without the cheese! This soup has just the right amount of kick and it is perfect for a cold winter day. I usually make 4 servings at a time and put them in freezeable containers and freeze them. When I know I want one for dinner, I just place the container in the fridge the night before so it is almost defrosted by dinner time. Then heat it up in the microwave. For another variation: use lean ground beef with beef broth instead of chicken and chicken broth. I hope you enjoy it as much as my family and I!

Crock Pot Chicken Taco Soup

Ingredients:
2 cups reduced sodium chicken broth (2 Condiments)
2 cups water
1 can (10 ounces) rotel diced tomatoes with green chilies (2 1/2 Greens)
1 tsp taco seasoning (2 Condiments)
½ tsp cumin (½ Condiment)
¼ tsp chili powder (½ Condiment)
½ tsp garlic powder (1 Condiment)
12 oz raw chicken breasts ~ yields 9 oz cooked (1 ½ lean)
1 ¾ cups cabbage, chopped (3 ½ greens)

 Toppings:
2 oz Kraft 2% Mexican Cheese ~ ¼ cup per bowl (½ lean)
4 tbsp sour cream ~ 2 tbsp per bowl (2 Healthy Fats)
Fresh cilantro ~ optional

Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic powder, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Divide soup into bowls and top each bowl with ¼ cup cheese and 2 tbsp sour cream. Garnish with cilantro if desired.

Makes 2 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat

 * If you do not want cheese, use 16 oz raw chicken breasts which should yield 12 oz cooked.
Read more »
Subscribe to: Posts (Atom)
Powered by Blogger.