Adding The Right Herbs & Spices To Make Healthy Cooking Soup Is Much Easier With Our Recipes

Stock and Broth

Throw leftover bones and skins from chicken carcasses into a large saucepan or stockpot, add 5 to 6 cups of water, and add some veggies along with some salt and pepper. Set the pot to a low simmer. Once simmered, remove possible scum accumulated on the top, cover, and cook for several hours. Cool the stock and strain it. Place in the fridge. Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones. Freeze stock if you don't plan on using it for a few days.

Heavenly Chicken Soup recipe

Make it with stock on hand or use a combination of canned soups and extracts. Simmer a few veggies in the stock and add chicken last. (The soup tastes good even without chicken.) In a rush, throw in a package of frozen vegetables. Serve with Superb Rolls or Intense Garlic Bread Surprise.

Serving size,1 cups. Carbs per serving 5.5 grams of carb (carbohydrates). NUMBER OF SERVINGS: 2.

Ingredients:

• 2 cups chicken stock

• 1 Tablespoon butter (optional)

• 2 tablespoons olive oil (optional)

• 1 cup raw, chopped broccoli

• cup raw, chopped cauliflower (about 1-inch pieces)

• cup chopped sweet green pepper

• cup chopped zucchini

• salt to taste

• freshly ground black pepper to taste

• 1 cup diced, skinless chicken

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Eating chips can be less fattening, try these spicy corn chips and refried black soybeans recipes.

Heavenly Creamy Chicken Soup recipe

Ingredients:

• 2 cups chicken stock

• 1 Tablespoon butter (optional)

• 2 tablespoons olive oil (optional)

• 1 cup raw, chopped broccoli

• cup raw, chopped cauliflower (about 1-inch pieces)

• cup chopped sweet green pepper

• cup chopped zucchini

• salt to taste

• freshly ground black pepper to taste

• 1 cup diced, skinless chicken

• cup heavy cream

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup. Add the diced chicken and heavy cream last. Reheat if needed. Adjust seasonings and serve.

Based on a cup serving, heavy cream adds 1.6 grams of carb (carbohydrates) per serving.