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Diet Bites Best Daily Diet Journal for December 12 Weight Loss
" Homemade Chicken Soup's On!"
Today is a dreary, rainy day and the area is engulfed in a thick fog. There is a slight chance that we'll have a bit of snow and ice, but with warmer weather predicted for tomorrow, it's doubtful that it will hang around for long should it choose to arrive.
Nonetheless, today was another perfect day for a bowl of homemade chicken soup and cornbread. Although canned soups are great when it comes to being handy and we're pinched for time, most can't compare with a delicious pot of homemade chicken soup. And making it at home allows the cook to put in as much or as little of the ingredients they like most, or least. Particularly when it comes to sodium content.
Most canned soups contain close to 40% of the daily recommended sodium per serving. And generally that's a one-cup serving.
Although we've got more homemade chicken soup recipes at Diet Bites that you can poke a stick at, the great thing about chicken soup is that the recipe is so easy to adjust. Here is the combination used today along with some homemade cornbread mini-muffins:
Homemade Chicken Soup
- 1 chicken breast fillet cut into tiny cubes
- 1/2 small bag of baby carrots
- 3-4 small potatoes, peeled and cubed
- 1/4 cup of chopped onions
- 1 Tablespoon of olive oil
- 1 cup of frozen mixed vegetables
- 1/2 teaspoon of parsley flakes - optional
- salt & pepper to suit personal taste
- 3-5 chicken flavored bullion cubes (reduced sodium if possible)
Add oil to deep soup pot, then the chicken. Once the chicken begins to cook, scrap the bottom of the pot with a wooden spoon before adding the chopped onions. Next, add about 2 cups of water and the carrots. Be sure that the water level is about 1 inch above the carrots.
Allow the carrots to cook until they are done, but crunchy then add the potatoes and mixed veggies. Add more water so that it rises about 2 inches over the soup vegetables. Cook about ten to fifteen minutes - or until potatoes are done.
Add chicken flavored bullion cubes and parsley. Stir well as soup continues to bubble to ensure that bullion dissolves. Salt and pepper to suit personal taste. Remove and serve with cornbread. The entire pot of chicken soup contains just shy of 900 calories.
If you prefer, you can leave out the parsley flakes as well as the frozen mixed vegetables.
A perfectly wonderful pot of chicken soup can be destroyed by overuse of the following ingredients: celery, carrots and bullion cubes.
Because bullion tends to be high in sodium, opt for the reduced sodium bullion when possible. It's also a great idea to salt the soup at the end of the cooking time because the bullion may provide a sufficient salty taste without the need of the salt shaker.
If you are planning on making weight loss one of your resolutions,, our newest Weight Loss Plan - The Shape of Things to Come may be of great help. This 200+ page weight loss plan is packed with low calorie recipes, weight loss tips and puts a positive spin on weight loss.
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