(Recipe can be found on the site Tone it Up here.)
This Warming Slimdown Chicken and Vegetable Soup is filled with the following good-for-you ingredients: Fresh Thyme & Rosemary, Salt & Pepper, Minced Garlic (2 cloves), Chickpeas (aka Garbanzo beans – 1 cup of ’em), Chicken Broth (3.5 to 4 cups), Olive Oil, Hot Sauce, (your favorite), 2 Parsnips (peeled & sliced), 1 cup of sliced carrots, 1.5 cups of sliced Mushrooms, 2/3 cup of Scallions (about 3 of these), and 1 cup of white Chicken Meat (I used a rotisserie chicken and only needed 1 breast).
Here are all of the veggies and chicken I used. I just sliced the carrots and left the skin on, cleaned the mushrooms with a damp paper towel and sliced them, sliced the green part of the scallions, and shredded 1 chicken breast from a rotisserie chicken. Finally I peeled 2 parsnips them sliced into sections and sliced as you can see above.
Rinse the canned chick peas to get the oil from the can off of them and let them drain.
Then chop up one tablespoon each of fresh rosemary and fresh thyme.
Then measure about a cup of the rinsed chickpeas.
Then pull out your crock pot. Turn it onto high heat and add one tablespoon of olive oil.
I set my crock pot to high heat for 4 hours.
I measured out about 3 1/2 cups of broth. In truth I probably used closer to 4 cups in the end.
Now add all the veggies, chickpeas, chicken 2 cloved of minced garlic, and herbs.
Add in the chicken broth and one cup of water. Then add salt and pepper to taste and hot sauce to taste.
Put the cover on and cook the soup. You can do high for 4-6 hours or over low for 6-8 hours.
Here’s the soup all finished. All that’s left is to serve it up, add some extra hot sauce and fresh herbs if you’d like. It’s absolutely delicious and totally guilt-free. Yum, yum, yum! Happy crock potting!!
Makes 3 servings
Each serving is under 400 calories
2 parsnips, peeled & thinly sliced
1 cup baby carrots or 2 sliced & peeled carrots
1 1/2 cups of mushrooms, sliced
2/3 cup scallions, chopped
3 1/2 cups low sodium chicken broth
1 cup water
1 cup chickpeas, rinsed and drained
1 Tbs fresh thyme, stems removed
1 Tbs fresh rosemary, stems removed
2 garlic cloves, minced
1 Tbs olive oil
1 tsp sea salt
pepper to taste
1 cup white chicken meat, cooked and shredded (optional)
Dash of hot sauce, optional
parsley for garnish
1. Prep all of your veggies and chicken.
2. Turn on your crock pot to high. Then add the olive oil followed by all of the remaining ingredients.
3. Cook in the crock pot on high for 4-6 hours or on low for 6-8 hours.
4. Then eat up that soup. Top with additional fresh herbs and some extra hot sauce. Enjoy!