Monday, March 28, 2011

Recipe Collection: Ground Chicken Vegetable Soup

Whew!  The steak mix up from yesterday did not result in a weight gain!

Weigh in:  157.4 lbs.  A loss is a loss is a loss.  So yay for me!


Betsy's Ground Chicken Vegetable Soup

1 lb ground chicken (I used a 1/2 tsp of coconut oil to coat the pan, but Pam would work too)
2 slices of onion, chopped
2 stalks of celery, chopped
1 can diced tomatoes
1 quart chicken broth
1/2 - 1 tsp coconut oil

The following spices to taste (I don't always measure but I think I used approximately 1/2 - 1 tsp each):

Cumin
Coriander
Curry
Garlic powder
Cinnamon
Salt

Crumble and brown the ground chicken.  Add to soup pot.  In the same pan used to brown the chicken, add 1/2 - 1 tsp coconut oil (I would use Ghee next time) and allow it to melt.  Add the spices (except the salt) and saute until you can smell the aroma - about 2-3 minutes.  Add the chopped celery and chopped onion.  Cook on low until vegetables soften.  Add this to the chicken in the soup pot.  Add the diced tomatoes to the soup pot along with the chicken broth.  Add salt (and pepper if you like) to taste.  Cook on low for about 15-20 minutes to allow the flavors to blend.

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