November 28, 2016

If your pants are feeling a little bit tight make a soup for lunch or dinner you can feel good about eating. There’s still a couple of weeks before the trays of holiday goodies appear so do what you can to keep the holiday weight from appearing on your scale.

 

Chicken, Veggie and Egg Drop Soup

I took a chance in the kitchen with a new recipe idea and was pleasantly surprised with the results. This hearty and delicious soup is ideal for cold weather. It’s high in lean protein, has loads of vegetables and tons of flavor.

2 (32 oz) boxes chicken broth

2 cups water

1/2 white onion, minced

1 tablespoon jarred minced garlic

1/2 tablespoon turmeric

1/2 tablespoon curry powder

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 teaspoon cayenne pepper

1 tablespoon salt

10 grinds fresh black pepper or about 1/2 teaspoon

20 oz or about 3 chicken breast halves

1 1/2 cups broccoli florets

1 1/2 cups cauliflower florets

1 cup baby carrots (I used a bag of pre-chopped fresh vegetables that had a mix of broccoli, cauliflower and baby carrots)

any other vegetables you wish to add (suggestions: red peppers, mushrooms)

2 large handfuls fresh spinach

5 egg whites, beaten in a bowl

Pour chicken broth and water into a large pot. Add garlic, onion, turmeric, curry powder, oregano, basil, cayenne, pepper, salt, and black pepper. Bring water to a simmer then add chicken.

Cook chicken until cooked (about 5 minutes). Remove chicken from chicken broth and chop into bite-size pieces.

Add broccoli, carrots and cauliflower to chicken broth. Cook vegetables for 4 minutes. Add chicken back into soup. Add spinach and stir. Bring soup to a simmer then stream in the beaten eggs in a circular pattern. Stir soup with a spoon in a circular motion. The soup will resemble egg drop soup. Continue to simmer and stir for 1 minute. Remove from heat and serve.

Yields 4-5 servings