October 11, 2010

Protein Power Soup

I LOVE Fall.  No, I mean I REALLY LOVE FALL!  I love the clear crisp sky, and the brisk breeze that smells- oh so good.  What I also enjoy is a good heart healthy soup.  I am always looking for amazing new soup recipes, and at proteinpower they had this one listed.  I can't wait to try it.

Protein Power Soup

Makes 4 servings.
It’s so quick to make, you may want to whip up a couple of batches at once to last several days. Freeze portions in zip freezer bags or freezer containers if you need to keep it longer.

2 tablespoons olive oil
1 clove garlic, diced fine
1/2 small yellow onion, diced small
1 small carrot, diced
2 ribs celery, diced
1 medium (or 2 small) zucchini squash*, diced
1 can (about 14 ounces) diced tomatoes with seasoning (basil/onion, onion/garlic, Italian seasoning, etc)
1 quart chicken broth (with salt and spices if available, if not, add the following: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/4 teaspoon onion powder)
1 pound skinless, boneless chicken tenders, cut into 1/2″ chunks, sprinkled with salt and pepper.
1-2 tablespoons chopped fresh cilantro or parsley (optional)

1. In a soup pot, sauté onion in olive oil over medium heat. After about a minute add the garlic and continue cooking until they are both translucent.
2. Add the chicken and sauté until opaque.
3. Add the carrot, celery, and zucchini and sauté until slightly softened (about 5 minutes) stirring them often to prevent burning.
4. Add the tomatoes, with their juice, and the broth.
5. Bring to a boil, then turn down and simmer until all vegetables are tender.
6. At serving time, if desired, add a tablespoon or two of chopped fresh cilantro or parsley to brighten the flavor.
Protein per serving = 27.5 grams
Effective Carb per serving = 14 grams
Calories per serving = 345

*Note: This version calls for zucchini, but you could just as easily substitute a cup of broccoli or cauliflower or yellow summer squash or a mixture of all three veggies or a big double handful of fresh spinach leaves for about the same carb cost. I usually use whatever veggies I have the most of on hand or that I need to use up because we’re heading out of town. It’s all delicious and nutritious!


Dawn said...

This sounds PERFECT for fall...and my dinner:)
Going to give it a try- thanks for the recipe!!

(I took a cycle through the mountains yesterday....it was beautiful!!)

bBchronicles said...

"D-lish!" I love soups like this - maybe tomorrow!!!!

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