Submitted by Anonymous on February 8, 2007 - 7:30am.
I am very health conscious, single and want to watch my carbs, the options I have below work very well to satisfy your appetite while keeping the pounds away. Guys like the soup too!
The health conscious part includes throwing in an entire head of garlic, an entire peeled onion, which I cut in half, and an entire bunch of parsley. For the garlic, I remove most of the paper that comes loose from the head, cut off the top and bottom and throw the entire thing in there. I always use chunky sea salt which has a better mineral content for the body.
Once broth is done, I discard all the veggies, etc., and shred the chicken (which I keep in separate container).
To serve: Once the broth and chicken are hot, pour it into individual bowls and go one of two ways.
ITALIAN: Top the soup with fresh lemon juice (usually 1/2 lemon per bowl), chopped flat leaf Italian parsley (be generous) and freshly grated parmesan cheese.
LATIN: If I am in a Latin mood, which I have been a lot these days (wink, wink), I top with fresh lime juice (1/2 lime per bowl), chopped cilantro, chopped avocado, and chopped scallion.
If you want to beef it up a bit, you can always add brown rice. When I do brown rice (organic short grain), I make a big pot of it on Sundays to use all week. When I start it I add a bullion cube (porcini mushroom, chicken, or veggie). For a quick out the door to work lunch, the rice is also good with some of the shredded chicken.
Enjoy the soup(s)!! They are so YUMMY!! Enjoy ~Katherine
Go LATIN or ITALIAN to add some excitement to your life!
I am very health conscious, single and want to watch my carbs, the options I have below work very well to satisfy your appetite while keeping the pounds away. Guys like the soup too!
The health conscious part includes throwing in an entire head of garlic, an entire peeled onion, which I cut in half, and an entire bunch of parsley. For the garlic, I remove most of the paper that comes loose from the head, cut off the top and bottom and throw the entire thing in there. I always use chunky sea salt which has a better mineral content for the body.
Once broth is done, I discard all the veggies, etc., and shred the chicken (which I keep in separate container).
To serve: Once the broth and chicken are hot, pour it into individual bowls and go one of two ways.
ITALIAN: Top the soup with fresh lemon juice (usually 1/2 lemon per bowl), chopped flat leaf Italian parsley (be generous) and freshly grated parmesan cheese.
LATIN: If I am in a Latin mood, which I have been a lot these days (wink, wink), I top with fresh lime juice (1/2 lime per bowl), chopped cilantro, chopped avocado, and chopped scallion.
If you want to beef it up a bit, you can always add brown rice. When I do brown rice (organic short grain), I make a big pot of it on Sundays to use all week. When I start it I add a bullion cube (porcini mushroom, chicken, or veggie). For a quick out the door to work lunch, the rice is also good with some of the shredded chicken.
Enjoy the soup(s)!! They are so YUMMY!! Enjoy ~Katherine