I used some leftover grilled chicken in this which gave it a really good flavor. However, use whatever protein you like or have that is handy! I used 3 cups of chicken broth as the base and literally threw everything else in the pot and let it cook. The recipe will make a whole pot of soup, so you will most likely need to add carbs and fat to balance the meal. I was able to measure the chicken in my serving, but the veggies are a bit more challenging. I figured that 2 ladles full were about 2 blocks of carbs, but that may be generous. The entire pot will make a 3 block serving, but it is a lot!
Chicken Vegetable Soup- 3 blocks (3 1/2 carb blocks)
3 cups organic chicken broth- (negligible on all markers)
3 oz grilled chicken cut into bite size pieces- (3 blocks protein)
1 yukon gold potato chopped- (1 block carb)
1/4 cup chopped onion- (1/4 block carb)
1 cup celery chopped- (1/2 block carb)
1 1/3 cup zucchini sliced-(1 block carb)
1/2 cup peas (1/2 block carb)
1/2 red pepper chopped (1/4 block carb)
I ate this with 1/2 toasted English muffin and hummus to balance.
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