Even though is it is ridiculously hot out, I mean H.O.T – I still had a craving this week for a delicious bowl of soup. I typically like to make a large batch of soup on a Monday to have on hand for lunch and dinner throughout the week. I’ll usually go through about half and freeze the rest. Soup (depending on the recipe) can be a GREAT way to shed a few lbs after a vacation, big weekend or even pregnancy. A low sodium broth based soup filled with fresh vegetables, lean protein and flavorful herbs will keep you full and satisfied. Eat this soup for lunch and dinner for about 3 days and your stomach will start to shrink. If you have an event coming up and need to lose a few pounds then try eating egg whites for breakfast with salsa and canadian bacon and then this soup for your other two meals, and you will be shocked at how fast the scale will drop. I boiled a little orzo pasta and kept it separate in a container to add to my husband’s bowl of soup to give him extra carbs — you could also add cooked quinoa for more calories/protein. If you are over chicken, then add my herbed turkey meatballs (recipe here), or browned ground beef, stew meat, beans or any type of pasta. Try looking in the produce section of your grocery store for “soup starter kits”, at Central Market I buy the kits with pre-diced onion, celery and carrots and it comes with a few herbs and a little container of olive oil (pictured below). To purchase my Le Creuset soup pot click here.

Chicken Vegetable Soup – yields 8 cups

Ingredients: 

• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 small zucchini diced
• 1 small squash diced
• 1/2 cup chopped green onion
• 1 bag frozen spinach (optional)
• 1 32 oz can fire roasted tomatoes
• 1 rotisserie chicken, deboned and shredded (try to find a marinated type) or 2 cups shredded boiled chicken breasts
• 1 lemon, juiced
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 8 cups of chicken stock or low sodium chicken broth
• 1 tablespoon each of dried basil, dried oregano and dried thyme
• 2 bay leaves
• fresh rosemary and cilantro
• garlic salt
• salt and pepper
• shredded parmesan cheese (optional)

Directions:

• turn your stove to medium high heat and in a large soup pot, dutch oven or stock pot add the olive oil
• once simmering add the garlic and onion for 1 minute
• then add the green onion, celery, carrots and 1 teaspoon each of salt and pepper
• stir occasionally until carrots are softened
• add in the dried herbs, tomatoes, squash and zucchini
• stir and slowly add in the chicken broth/stock
• let this come to a simmer/slight boil
• add in the bay leaves and fresh herbs, lemon juice and frozen spinach
• your pot is going to be VERY full!
• add more salt and pepper and cover and simmer for up to three hours (this cooks in 30 minutes but the longer it simmers the more flavorful it will be)
• add cooked chicken 10 minutes before serving
• if this isn’t flavorful enough add more lemon juice, salt, pepper, garlic salt or a spice mixture that you have on hand
• remove the rosemary stems and bay leaf before serving
• spoon into a soup bowl and serve with parmesan cheese