Last week, hubby and I started on a new eating plan. I’m not even using the word diet- and let me tell you- for the most part, we love it. (The part we don’t love? Not eating Blue Bell ice cream at night. Sigh.)
We’re doing the Shred, (upon the advice of my bootcamp instructor) and its basic premise is to eat 4 very small meals, plus 3 small snacks, a day. I know I sound like a commercial, but I’m really not hungry between meals! Night time is definitely the hardest but it’s doable.
I’ve been looking for low-cal soups to make because you can load them with veggies and they’re super healthy. I came up with this version after wanting something different than the standard Chicken and Noodle or Taco Soup.
It turned out surprisingly delicious for how low-cal it is!
8 cups chicken broth (homemade if you have it)
2 cups diced (or shredded), cooked chicken
2 cups frozen veggies (I used a mixture of broccoli, carrots and water chestnuts)
2 tsp. curry powder
1 tsp. ground cardamom
1 tsp. ground coriander
1/2 tsp. saltAdd the broth, veggies, and spices to a slow cooker. Cook on low for three hours or until veggies are tender. Add cooked chicken and serve when heated, about 1 more hour.
Add the broth, veggies, and spices to a slow cooker. Cook on low for three hours or until veggies are tender. Add cooked chicken and serve when heated, about 1 more hour.
[easyrecipe n="0"]
What’s your favorite soup recipe? We’ve been eating it a lot this winter- not only because of its healthiness, but because of the unusally cold weather we’ve had in Houston! You can find 4 of my other favorite soup recipes here.
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About Kelli Hays
This looks yummy! Thanks for joining us at #MarvelousMondays, pinned to my party board.
Will be giving this a try. Sounds great. Thanks for sharing with us at Throwback Thursday. Hope to see you again this week.