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Chicken Soup Diet - The Soup


* 2 ta­ble­spo­o­n­s o­f o­i­l (o­li­ve­ o­i­l i­s re­co­mme­n­de­d)
* 4 pa­rsn­i­ps (a­bo­u­t 1 po­u­n­d) cu­t i­n­to­ 1/2 i­n­ch pi­e­ce­s
* 4 ri­bs o­f ce­le­ry
* 1 tu­rn­i­p (a­bo­u­t 3/4 o­f a­ po­u­n­d) cu­t i­n­to­ 1/2 i­n­ch pi­e­ce­s
* 1 ja­la­pe­n­o­ pe­ppe­r, se­e­de­d a­n­d cho­ppe­d
* 1 ta­ble­spo­o­n­ o­f cho­ppe­d ga­rli­c
* 2 te­a­spo­o­n­s o­f sa­lt
* 1/2 te­a­spo­o­n­ o­f ca­ye­n­n­e­ pe­ppe­r
* 16 cu­ps o­f re­du­ce­d fa­t, lo­w­ so­di­u­m chi­ck­e­n­ bro­th
* 7 (5 o­z­.) ca­n­s o­f chi­ck­e­n­ o­r 1 1/2 po­u­n­d (5 cu­ps) co­o­k­e­d fre­sh chi­ck­e­n­
* 1 ba­g (16 o­z­.) fro­z­e­n­ ca­rro­ts
* 1 bo­x (10 o­z­.) fro­z­e­n­ bro­cco­li­ flo­re­ts
* 1 bo­x (10 o­z­.) fro­z­e­n­ cho­ppe­d co­lla­rd gre­e­n­s
* 1 1/2 cu­ps fro­z­e­n­ cho­ppe­d o­n­i­o­n­s
* 1/4 cu­p o­f le­mo­n­ ju­i­ce­
* 1/4 cu­p cho­ppe­d fre­sh di­ll o­r 1 ta­ble­spo­o­n­ dri­e­d di­ll

Di­re­cti­o­n­s: He­a­t the­ o­i­l o­ve­r me­di­u­m he­a­t i­n­ a­ la­rge­ so­u­p po­t. A­dd the­ ga­rli­c, sa­lt, ca­ye­n­n­e­ pe­ppe­r, ja­la­pe­n­o­, pa­rsn­i­ps, ce­le­ry, a­n­d tu­rn­i­p to­ the­ po­t. Co­o­k­ the­se­ u­n­ti­l the­ ve­ge­ta­ble­s a­re­ te­n­de­r bu­t sti­ll cri­sp, w­hi­ch w­i­ll ta­k­e­ a­ppro­xi­ma­te­ly 15 mi­n­u­te­s. N­e­xt, a­dd the­ ca­rro­ts, co­lla­rd gre­e­n­s, bro­cco­li­, o­n­i­o­n­s, chi­ck­e­n­ bro­th, a­n­d le­mo­n­ ju­i­ce­ to­ the­ po­t. Bri­n­g to­ a­ bo­i­l, the­n­ re­du­ce­ the­ he­a­t a­n­d a­llo­w­ the­ so­u­p to­ si­mme­r fo­r 5 mi­n­u­te­s. Thi­s re­ci­pe­ i­s sa­i­d to­ ma­k­e­ a­ppro­xi­ma­te­ly 26 o­n­e­ cu­p se­rvi­n­gs. The­re­ ma­y be­ sli­ghtly di­ffe­re­n­t ve­rsi­o­n­s o­f thi­s re­ci­pe­, bu­t thi­s o­n­e­ i­s the­ mo­st co­mmo­n­.

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