Tweet
I dont know what got into me tonight. I dont even like soup usually! I had all these 2nd list veggies in my fridge. Since i'm only eating a cup a day, i was afraid they'd all go bad before I got to them. so just threw some stuff together, and it actually came out pretty darn good. Ideally I think it could have used a little more salt, but thats certainly something i'm crying over.
FOODS NEEDED
1 frozen chicken breast. (next time i think i'll use de-thawed, already cut chicken)
3/4-1cup of chicken stock (i didnt measure it) I dont know how stocks work but make sure you have one with no carbs.
1 cup of water
1/2 yellow squash
1/2 green squash
1.5ish cups of broccoli (already steamed)
1.5ish cups chopped onions
SEASONING
salt (depending how salty your stock is. Mine wasn't)
pepper
sage
celery seed
onion powder
garlic powder
dried chives
I think thats everything.
So, just toss it all into a big pot, and heat it on medium (my stove cooks a little hotter than most) for about 10 minutes, then bring it down to low and let it simmer for about an hour. I had to take my chicken out of the pot, cut it up, then put it back, using already thawed chicken to cut up and put in there might be easier and quicker.
I like that I used pre-steamed broccoli, it practically pureed in the pot, and almost gives the consistancy of potato soup. It surprisingly tastes pretty great, and ta-da, my 2nd list veggies for the day without having to scarf a whole lot down. This entire pot will probably last me at least a week!
FOODS NEEDED
1 frozen chicken breast. (next time i think i'll use de-thawed, already cut chicken)
3/4-1cup of chicken stock (i didnt measure it) I dont know how stocks work but make sure you have one with no carbs.
1 cup of water
1/2 yellow squash
1/2 green squash
1.5ish cups of broccoli (already steamed)
1.5ish cups chopped onions
SEASONING
salt (depending how salty your stock is. Mine wasn't)
pepper
sage
celery seed
onion powder
garlic powder
dried chives
I think thats everything.
So, just toss it all into a big pot, and heat it on medium (my stove cooks a little hotter than most) for about 10 minutes, then bring it down to low and let it simmer for about an hour. I had to take my chicken out of the pot, cut it up, then put it back, using already thawed chicken to cut up and put in there might be easier and quicker.
I like that I used pre-steamed broccoli, it practically pureed in the pot, and almost gives the consistancy of potato soup. It surprisingly tastes pretty great, and ta-da, my 2nd list veggies for the day without having to scarf a whole lot down. This entire pot will probably last me at least a week!
Comment