A blog post from danboe.net

Quick and easy chicken soup

Posted Sep 20, 2006 at 03:46 PM

Recipe from the 20/20 Lifestyles Program at the Pro Sports Club.

Ingredients

  • Chicken broth – use canned, boxed or cubed chicken broth1.
  • 2 precooked, diced chicken breasts
  • 6 or more cloves of minced garlic (these will enhance your immune system!)
  • 1 bunch of chopped green onions
  • 2 zucchinis, diced
  • Black pepper as a seasoning, to taste

Preparation

  1. In a large pot, bring the chicken broth to a boil and then add the chicken breasts, garlic, onions, zucchini, and seasonings.
  2. Cook on low boil for 30 minutes.
  3. Keep pot covered on low heat all day so that you have quick access to your recovery soup.

Nutritional information

This recipe makes 4 1-cup servings, each having 150 calories, 2.5g fat, 135mg sodium and 25g protein.

1 Here are some recommended broth bases for soups. You should select broths that have 35 calories or less and 5g sodium or less per 1-cup serving:

  • Organic Vegetable Broth (Trader Joe’s)
  • Health Valley Vegetable Broth
  • Health Valley Beef Broth – No Salt Added
  • Health Valley Chicken Broth – No Salt Added
  • Herb Ox – Granulated Chicken Boullion (Safeway)

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