The other night, the hubs and I went for a walk after the kids went in bed. It was nice and peaceful and MAJORLY COLD! The next morning I was imagining a nice hearty bowl of soup for my lean and green meal. So I checked out the latest Medifast Cookbook and found a “Hearty Chiken Vegatable Soup” recipe. I changed it slightly for what I had on hand and to have it in my crock pot.
Ingredients (that I used):
2.5 lbs chicken, boneless skinless
5 cups reduced sodium, fat free chicken broth
2 cups celery, chopped
2 cups green & red peppers, chopped
2 cups mushrooms, chopped
2 cups zucchini, chopped
2 T. parsley
1 t. Thyme
1/2 t. black pepper
2 cloves garlic (I didn’t have so I used garlic powder)
1/2 cup scallions, chopped (I didn’t have so I used some dried onion bits)
I started out defrosting my chicken tenders and then chopped up my veggies. I cut up the chicken into small pieces and cooked them on the stove top in about 1.5 T of olive oil until cooked tender and drained. Then I threw in the veggies and spices altogether for a few minutes.
Poured the broth in my crock pot and then added the chicken and veggies. I let it sit on low for 3-4 hours and it was nice and hot for dinner! Makes about 6 servings at about 380 calories per serving. I did add some sea salt also and it hit the spot for my soup craving. The original recipe also called for a little cream which I didn’t have and it was still yummy without those calories!
Yesterday at my daughters volleyball game, I saw an old friend I haven’t seen in like a year. She was coming and sitting right in front of me and I had to call her name just to get her attention. Then she said, “Wow, Margene, I don’t even recognize you, you’ve lost so much weight.” I wasn’t even thinking of my weight loss, but that made me smile. You see, one of the last times I visited with her was at an event where a bunch of desserts were served, and this picture was snapped of us. (Nov. 2008)
