Chicken Egg Drop Soup

Ingredients

• 1 lb. chicken breast, cooked and shredded
• 8 c. cabbage, shredded
• 1 small zucchini, grated or 2 c. spinach
• 1 med. onion, chopped
• 1 clove garlic, minced
• 8 c. chicken broth
• 2 egg whites, lightly beaten
• ¼ c. soy sauce
• ¼ t, white pepper
• Salt to taste

Instructions

1. Add broth, soy sauce, white pepper and salt to a large stock pot.
2. Bring to a boil over medium-high heat.
3. Slowly drizzle egg whites into broth; stirring constantly in a figure 8 motion.
4. Add cabbage, zucchini, onion, and garlic.
5. Reduce heat and simmer until cabbage is tender.
6. Add cooked chicken during last few minutes of cooking, to heat through.

Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.

Chicken Fajita Soup

Ingredients

• 1 lb. chicken, cooked and shredded
• 6 c. chicken broth
• 4 lrg. Zucchini, sliced
• 1 (14oz.) can diced tomatoes with green chilies
• 1 med. onion, chopped
• 1 clove garlic, minced
• 1 T. Fajita or other Mexican seasoning
• ¼ c. fresh snipped cilantro
• Salt and pepper to taste

Instructions

1. In a large stock pot combine chicken broth, zucchini, and tomatoes with chilies, onion, garlic, and seasoning.
2. Bring to a boil over medium-high; reduce heat.
3. Simmer covered for 15-20 minutes or until zucchini is tender.
4. Stir in cooked chicken; heat through.
5. Just before serving stir in snipped cilantro.

Makes 4 servings of 2 ½ cups each
Calories: 190 per serving Fat: 3g.

Mexican Chicken Soup

Ingredients

• 100g cooked chicken, shredded into bite-sized pieces
• 3-4 cloves minced garlic
• 1 t cumin
• 1/2 t onion powder
• 1/2 t chili powder
• 1/2 t cayenne (use less if you don’t want it as spicy)
• diced tomato
• 2-3 c homemade chicken broth
• 1/4 c fresh chopped cilantro (optional)

Instructions 

1. Preheat pot over medium-high heat.
2. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
3. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
4. Bring to a boil.
5. Reduce heat to a simmer, and add chicken.
6. Simmer for 20 minutes.
7. Stir in cilantro, and simmer for 5 minutes more.

Lemon Chicken Soup

Ingredients

• 100g cooked chicken breast (diced or shredded)
• chopped spinach (allowed amount)
• 2-3 c broth
• Juice of 1 lemon
• 1 t thyme
• sea salt to taste
• ground white pepper to taste

Instructions 

1. Preheat saucepan over MED heat.
2. Combine all ingredients.
3. Bring to a boil, then simmer 20 mins.
4. Serve.

Chicken & Brussels Stew

Instructions

1. Sauté in an nonstick skillet with a little bit of chicken broth (1/4 cup) - it will evaporate so stay close
2. Cook until almost caramelized.
3. Slice one zucchini (about 1 1/2 cups sliced) and chop in blender with just enough chicken broth (1/4 cup) to make blender work.
4. Pour into skillet with cooked garlic and onion set aside.
5. In empty blender-(just rinse it out) add 1/4 cup low-fat cottage cheese with
   about 1/2 cup chicken broth and blend until liquid.
6. Pour this also into the skillet and cook on med-high until a lot of broth is evaporated.
7. Put back in the blender and blend until thick and ‘creamy’. Salt and pepper to taste.

Buffalo Chicken Salad

Instructions

1. Marinate the chicken in the wing sauce for about an hour and then grill it.
2. To assemble the salad, place greens on a plate with celery sticks, and sprinkle chopped green onion over the top.
3. Combine about 1/4 cup blue cheese dressing with about a tablespoon of the wing sauce and pour over top of the salad.
4. Slice chicken and place on top of salad.

Chicken Cordon Bleu

Instructions

1. Make your bread crumbs by placing the Melba in a bowl, Ziploc or mortar and pestle.
2. Add the seasoning and crush the Melba to a crumb texture of your liking.
3. Take the chicken breast and make a slit in the side of it.
4. Insert the broccoli and spoon the cottage cheese in on top of the broccoli.
5. You can add the Walden Farms Blue Cheese dressing as well for some extra flavor.
6. It can be difficult getting the stuffing to stay in the chicken so you can “stitch” the chicken closed with the tooth picks.
7. Roll the chicken in the crumbs and add the remaining bits on top.
8. Bake in the oven at 375 for about 30 min.