HCG Greek Chicken Broth Soup

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September 28, 2015

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A lovely and warm vegetable chicken soup for cold winter days!

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 1 serving

Ingredients

1 1/2 cups chicken broth (bone broth if desired)*

1 teaspoon "It’s Greek to Me”™ Seasoning

1/2 cup zucchini, cut into match sticks**

1/2 chopped green onion

3.5 ounces chicken pieces (optional for making full on chicken soup)***

Directions

Heat broth slowly in pan. If you let it boil to long and hard it will evaporate...so be careful. (you can always add a bit of water but if you need to, but I prefer a richer tasting broth) Add seasoning and zucchini. Cover and simmer for about 5 minutes on low. Remove from heat, add green onion, stir and pour into bowl. Enjoy!

* fat free canned broth may be used, if you can find it without sugar or starches added. Shelton has made a brand that fits. But homemade it a great option and if you can take the time to make bone broth it can add even more health benefits to your body...including skin support as you lose! There are many recipes for making regular or bone chicken broth. (the biggest difference is there needs to be 3 1/2 pounds of bones in your broth, along with chicken meat which will add to the flavor, and that you keep it on a low simmer for 24 hours so the nutrients have time to come out of the bones. Try not to hard boil.)
For ANY BROTH you make, be sure to refrigerate so all the fat comes to the surface. It is easy to remove then and you can openly enjoy using your broth.
** For 'noodles' use a spiralizer for your zucchini!
*** This is so nice to make for a quick lunch. It still saves you your serving of protein that you may have as another meal or snack, and is so satisfying! But if you like, you can include your protein with your soup and add chicken to it as well!

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