Chicken Little Soup, a Lower Calorie Recipe
Article by Diet Bites
Wrap your weight loss plan around these skinny piglets for a tasty anytime meal.....
Don't count-out canned soups while dieting. They offer opportunity for quick meals that can be quite delicious. Most, including the cream-based recipes are low in calories per serving size.
One caveat: if you're watching sodium content in your daily diet, look for the sodium-reduced cans. Check the nutrition labels before purchasing to ensure the salt content can fit into your daily plan.
For the following recipes, have cooked pan-roasted chicken on hand to keep the cooking time minimal. If you don't have time to cook the chicken ahead of time - then purchase the cooked chicken found in the cold meat section at the market. Or purchase a deli rotisserie chicken.
In addition, keep a sealed container of the following cooked vegetables on hand for quick meals: one filled with cooked chunks of white potato and one with carrots. Make the vegetables bite-size.
Chicken Little Soup Recipe Preparation Directions
We named this recipe such because it takes so 'little' time to prepare.
Begin by placing the cooking oil in the bottom of a deep sauce pan.
When heated, add the tri-mix of onions, celery and bell pepper. Stir so that the vegetables cook evenly.
Add the cooked chicken and keep stirring. By cooking the chicken for just a minute or two, this will allow the trapped natural juices of the chicken to escape, thus adding more flavor to the recipe.
Add the remaining ingredients - the cooked carrot, the soup and the can of water.
Stir and continue cooking until the soup is hot and velvety-smooth.
This low calorie, low fat free diet recipe serves 2 for 200 calories each.
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Recipe Ingredients for Chicken Little Soup
1/2 cup of cooked pan-roasted chicken
1 can of Campbell's Chicken & Rice Soup plus 1 can of water
1 Teaspoon of vegetable oil or you can use cooking spray to save calories
1/4 cup of chopped onion, celery and bell pepper (frozen tri-mix of these vegetables works excellently)
1/4 cup of cooked carrots in bite-sized bits; while canned carrots will suffice - fresh cooked carrots have a richer flavor and texture
Suggestions for Turning Canned Soup into Gourmet Soup
Tomato Soup: add fresh chopped basil and a can of crushed OR petite tomatoes to the soup. The basil will give the soup that classic tomato-basil flavor; the bits of tomatoes will add body to the soup. For a richer texture, use milk to dilute rather than water.
Mushroom Soup: there are so many ways to take the basic can to a new level. Sliced sauteed mushrooms can be added - or mushrooms and sauteed chopped onions. Or try adding a couple of strips of crumbled microwaved bacon, 1/4 cup of reduced fat sour cream and 1/2 cup of milk rather than the recommended amount of water.
Vegetable Soup: adding cooked pan-roasted chicken to the recipe adds so much flavor and texture.
In Summary
Be sure to have a favorite cornbread packet stocked in your pantry. There's nothing quite like a wedge of cornbread smeared with light margarine to compliment a bowl of warm, tasty, comforting soup.
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