Chicken Veggie Soup (FTDI)
Sometimes you just need a nice, warm, soothing bowl of good 'ol fashioned Chicken Soup! It's so simple to make FTDI! Perfect for when you're feeling under the weather, when it's cold or rainy, or even just ANYTIME you want some good soup!
Chicken Veggie Soup (FTDI)
MooMoo Jackson Style
Ingredients:
4-6 Boneless, skinless Chicken Breasts
Water (enough to cover chicken in pot)
1 White onion roughly chopped
1 jalapeño (whole)
3-4 ribs Celery chopped
Handful Baby Spinach
Handful Baby Kale
**Feel free to add any other FTDI veggie you'd like!
**COOKED Brown Rice, Quinoa, or diced Sweet potato (portioned--see instructions)
Soup Seasonings:
Pink Himalayan Salt to taste
Black Pepper to taste
Mrs. Dash Garlic & Herb (approx 2 tsp)
1 Bay Leaf (whole)
Dry Parsley sprinkled in
Pinch of Crushed Red Pepper (optional)
Instructions:
1. Place Chicken breasts, water, onion, jalapeño, celery, and soup seasonings in a soup pot and boil on med-high heat until chicken is cooked through--approx 30min (fill water about an inch over the chicken breasts in the pot).
Note: Poke a couple little holes in the jalapeño with a fork or knife before putting it into your soup.
2. While your soup is cooking, prepare your carb separate from the soup on the side. You'll need to add your COOKED brown rice, quinoa, or diced sweet potato at the end (see portion instructions).
3. Once the chicken in your soup is cooked through, add the spinach and kale (or any other FTDI veggie you'd like) and simmer on low heat for 30-45mins. Remove the bay leaf and the whole jalapeño before eating. Taste your soup at this point and adjust any seasoning if necessary.
PORTIONING YOUR SOUP: Once the soup is done, portion it out by pulling out the chicken, weighing it, shredding it, placing it in bowls, adding your correct COOKED carb portion to each bowl, then distributing the rest of the soup (broth and veggies) evenly in each bowl. That way you know you are eating the correct portions.
Note: Protein portions COOKED: Women 4oz, Men 6oz and Carb Portions COOKED: Women 2oz, Men 3oz
**Feel free to use any FTDI Protein, Veggie, Carb, or seasoning for this soup! Changing it up is fun and tasty and helps you not get bored!
RECIPE Q&A's:
Q: When I make soup how do I know if I'm getting the correct portions?
A: See my portioning info above for details on portioning! It's possible to be 100% accurate!
Q: What other protein would taste good in this soup?
A: Boneless, skinless Turkey breast (yes it's FTDI) is good in this as well as the white fish from our list (if you like fish).
Q: How do I know exactly how much of each seasoning to put into this soup?
A: As you start cooking FTDI food you'll start to figure out just how you like it. It's really all to taste. You'd rather start with a little bit of each because you can add more but you can't take any out! Have fun and good luck!
Q: Is Pink Himalayan Salt FTDI? I thought we couldn't have sodium?
A: YES PH salt is FTDI! We are able to have sodium unless it's tilapigus week (6th week emergency plan). All the seasonings in this soup are FTDI.
Q: Is this soup spicy since it has jalapeño and crushed red pepper in it?
A: It's not spicy if you don't put too much crushed red pepper. A little bit of it will give it flavor but a lot of it will make it spicy. The jalapeño really doesn't make it spicy because you leave it whole and boil it in the broth for flavor then remove it when you're done. If you want it spicier you can add some Frank's Red Hot sauce into the broth!
