Sunday, September 25, 2011
Slow Cookin' Sunday: Chicken Veggie Soup
Man, I sure was crabby last Sunday. And whiny. This Sunday, though, I am in much better spirits.
At the same time, I decided to start a cleanse on Thursday and instead of plopping down hundreds of dollars to STOP eating, I decided to create my own, loosely based on popular cleanses I had read about. Today is day 5 and I must admit, I feel pretty great. I was feeling puffy, sluggish, craving sugar like c-r-a-z-y and just inflamed so I decided I needed to flush my system and get back on track. So here's what I'm doing:
Mid-morning: Another smoothie, fortified with protein powder. (I've been loving a blueberry pear ginger smoothie that I think I am going to post soon.)
Lunch: A light lunch like a brown rice wrap with veggies or some roasted chicken in a salad.
Mid-afternoon: Another smoothie, fortified with protein powder.
Dinner: A light dinner like this chicken veggie soup!
If I get hungry I have some brown rice crackers or veggies with some hummus, which I am quickly getting addicted to and I also started taking a multi-vitamin. I've eliminated dairy completely from my diet, as well as red meat, eggs, bananas, grapes, oranges, strawberries, nightshade veggies, peanuts...
I am going to try and maintain this for two weeks and see how I feel. But I feel so good right now that I don't really foresee a problem.
Also, I was *cleared* on Thursday to start running again, so I am taking it very slow and running 1/4 mile increments each week, which means today is my second day of running a 1/4 mile and walking 3/4 of a mile.
So this chicken veggie soup has served two purposes: It's helped soothe some wicked colds in this family and it also is the perfect light dinner to incorporate into my cleanse -- not to mention, it takes about ten minutes to throw together and the wonderful slow cooker does the rest. I brought some over to my mom's house on Friday and she had some quinoa we added to it for a little texture and it was even more scrumptious.
Slow Cooker Chicken Veggie Soup
Makes About 8 Cups
1 tablespoon olive oil
1 large sweet onion, chopped
1 lb carrots, sliced thin
4 celery stalks, sliced thin
1 bay leaf
1 lb chicken thigh (I used boneless, skinless)
2 large split chicken breasts (I used bone-in and they are normally frozen)
4 cups water or chicken broth (I used water)
1 cup of cooked quinoa (optional)
Salt to taste
Heat oil in a medium pan over medium-high heat and sweat chopped onion until translucent. Season with salt.
In the bottom of a slow cooker, layer the carrots, then celery and bay leaf. Add the chicken on top and season generously with salt.
Pour cooked onions over the chicken and then carefully pour the water or chicken broth over the chicken. Cover and cook on low for 6 hours.
When finished, pull out the chicken and allow to cool. Spoon veggies into a bowl. Pour the broth through a cheesecloth-lined sieve into the bowl with the veggies. Shred chicken and add to the bowl. Add the cooked quinoa at this point, if desired. Serve immediately and enjoy!
Nutrition Information Per 2 Cups of Soup: Calories 261; Total Fat 9g; Total Carb 15g; Fiber 4g; Sugars 5g; Protein 33
*Nutrition information has been calculated using an online recipe calculator tool.