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Soup Recipes

Chicken Soup

Ingredients Directions
  • 100 g. chicken, diced
  • 1 can chicken broth
  • 1/2 C. water
  • 3 stalks celery with tops, sliced
  • 1/2 tsp. onion powder

Add all ingredients into a medium saucepan and simmer until chicken is cooked, about 15-20 minutes. Remove from heat and serve.

1 serving

Chicken Tomato Soup

Ingredients Directions
  • 4 oz. chicken breast, cooked and shredded
  • 1 15 oz. can diced tomatoes
  • 1 C. chicken broth
  • 1/2 C. water
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1-2 tsp. fresh celery tops, chopped

Add all ingredients to a medium saucepan, bring to a boil, reduce heat and simmer 20 minutes.

Suggestion: for a Mexican flavor add a dash each of cumin and chili powder and garnish with 1 Tbsp. fresh chopped cilantro.

1 serving

Cabbage and Chicken Soup

Ingredients Directions
  • 12 oz. chicken, cooked and shredded
  • 1 can chicken broth
  • 1 Tbsp. celery heart leaves, chopped
  • 1 med. head cabbage, rough chop
  • 2 tsp. lemon juice
  • 2-3 tsp. Braggs Liquid Amino's
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. fresh cilantro, chopped

Add all the ingredients together, reserving cilantro, in a medium stock pan. Cook until the cabbage is wilted. Sprinkle with cilantro. Season to taste, and serve.

Note: If using raw chicken, dice and cook it in the chicken broth with everything except the cabbage and cilantro. Once the chicken is cooked add the cabbage and cook until it wilts. Sprinkle with cilantro and serve.

3 servings

French Onion Soup

Ingredients Directions
  • 1 Vidalia onion
  • 2 cups beef broth
  • 1tsp. garlic powder
  • 1tsp. onion salt
  • 1tsp. pepper
  • 2 Melba toast

Slice onion with an apple slicer to make wedges and to open up the onion. Season the onion and place it on top of a foil sheet. Add 1/4 cup beef broth, and wrap it up tightly. Place in a baking dish and bake at 350 degrees for 1 hour. Make sure the onion is not too soft; you want it a little firm. Serve in a bowl with 2 cups of beef broth and 2 Melba toast.

Green Onion Soup

Ingredients Directions
  • Green onions, allowed amount
  • 2 cups vegetable broth
  • 1-2 tsp. liquid amino's
  • 1 tsp. parsley
  • 4 drops or 1 packet Stevia
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. dill
  • 1/2 tsp. thyme
  • 1/8 tsp. cayenne or red pepper flakes
  • 1/8 tsp. celery seed

Briefly steam the green onions until tender. Preheat saucepan over medium heat. Chop steamed green onions. In a saucepan, sauté the green onions in a small amount of vegetable broth for a couple of minutes. Add the parsley, Stevia, paprika, salt, dill, thyme, celery seed, and cayenne. Sauté 1-2 minutes more. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes.  Makes a great side dish on the HCG Diet.

Really Easy Chowder

Ingredients Directions
  • 1 (14.5 ounce) can diced tomatoes
  • 3 stalks celery, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 1/2 pound frozen cod fillets

In a medium sized stock pot place un-drained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.  Place frozen fish filets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.

Chicken Broth

Ingredients Directions
  • 1 chicken breast
  • 8 cups water
  • 4 cups water
  • 5 tsp. poultry seasoning
  • 5 tsp. onion powder
  • 4 garlic cloves
  • 4 tsp. black pepper
  • 3 tsp. sea salt
  • 3 T. celery salt
  • 1 cheese cloth 1 string

Mix all herbs and place in the cheese cloth wrap string around cloth to secure all herbs and place it in the stock pot with 8 cups of water and the chicken breast and boil for 35 minutes or until chicken breast is cooked. Place a strainer on top of a bowl with a coffee filter to strain broth to extract any fat from chicken breast and use the chicken for other recipes. Keep the cheese cloth to see if you need to continue to add more flavors to the stock for the additional 4 cups of water and bring to a boil for additional 30 minutes. Set aside and chill. Use the broth for recipes for flavor and for a cup of broth before lunch and dinner.

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