Vegetable Turkey Soup

Ingredients

• 2 cups water or chicken broth(if using broth make sure it contains no sodium)
• 10 – 12 oz. turkey breast
• 1 large onion
• 3 chopped celery sticks
• 2 cups chopped tomatoes
• 2 tablespoons minced garlic
• 1/2 package of frozen chopped spinach, thawed and drained
• 1 tablespoon chopped parsley
• 1/8 teaspoon marjoram
• 1 bay leaf
• 1/8 teaspoon poultry seasoning
• 1/8 teaspoon thyme

Instructions

1. Combine all of the ingredients except for the parsley (if using fresh) and spinach in crock pot.Cook all day on low heat.
2. 1 hour before serving, add spinach and fresh parsley.

Chicken Asparagus Soup

Ingredients

• 100 grams chicken breast
• 4 stalks asparagus
• 1/4 teaspoon onion salt
• 2 cups chicken broth (use broth with no sodium)
• 1/4 teaspoon garlic powder
• 3 tablespoons Braggs liquid aminos
• 1 bay leaf
• 2 teaspoons fresh grated ginger
• sea salt and pepper

Instructions

1. Prepare chicken by cutting off all fat and skin. Make sure chicken is weighed to 100 grams. Cut chicken into bite size pieces.
2. Salt and pepper chicken and place in a pan with a small amount of chicken broth. Cook until no longer pink and set aside.
3. Trim asparagus and remove rough ends. Chop into small pieces.
4. Put asparagus into separate pan with all other ingredients and simmer about 10 min. until asparagus is soft.
5. Pour from pan into blender and puree with the rest of the chicken broth.
6. Pour back into saucepan and simmer about 10 more min.
7. Add chicken and simmer a few more minutes. Serve and enjoy.

Cinnamon Curry Chicken Soup

Ingredients

• cubed, cooked chicken breast (100 grams)
• 1 cup diced onion
• 2 cups water
• 3 minced garlic cloves
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• pinch of sea salt and black pepper

Instructions

1. In saucepan combine all ingredients. Bring to a boil.
2. Reduce heat, cover and simmer for 45 minutes.

Vegetarian Chowder

Ingredients

• 1 chopped medium onion
• 3 – 4 chopped celery stalks
• 1/3 chopped green pepper
• 2 cups chopped cauliflower
• 3 cups chopped broccoli
• 1/4 chopped head of green cabbage
• 10 chopped Crimini mushrooms
• 2 – 3 cloves of garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 1 quart half and half milk
• 1 quart of no-sodium chicken stock
• 2 1/2 cups shredded medium cheese

Instructions

1. Saute onion, celery and green pepper in a frying pan.
2. Once softened, add 2 – 3 cloves of garlic.
3. Cook until garlic is incorporated.
4. Move to your main pot. In a steamer, steam cauliflower, broccoli, green cabbage and mushrooms together for 10 minutes.
5. Puree half of the steamed veggies. Mix them with the other veggie mix in the main pot.
6. In a frying pan add 2 tablespoons of butter and flour.
7. Heat through then add 3/4 quart of half and half, salt and pepper to make a rue.
8. Stir until smooth then add 1 1/2 cups of shredded cheese and 1 1/2 cups of no-sodium chicken stock. Add to taste garlic powder and onion powder.
9. Then add 1 teaspoon pepper, 1/2 teaspoon seasoning salt and sea salt.
10. Stir until smooth and pour over veggies in the main pot.
11. Simmer over medium heat until desired consistency.
12. Add remaining milk or additional chicken stock to thin. Serve.

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.

Beef & Cabbage Stew

Ingredients

• 1 lb. (95%) lean ground beef
• ½ med. onion, chopped
• 2 stalks celery, with leaves, chopped
• 12 c. cabbage, shredded
• 4 c. beef broth
• 1 clove garlic, minced
• ½ t. dried parsley
• ¼ t. onion salt
• ¼ t. celery salt
• Pepper to taste

Instructions

1. In a large stock pot add cabbage and beef broth.
2. Cover and heat on medium-high until boiling,

reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed.
To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are
slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is
tender.

Makes 4 servings of 2 ½ cups each
Calories: 198 per serving Fat: 4.5g.

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.

Italian Veal Soup

Ingredients

• 1 lb. veal or beef, 1-inch cubes cut for stew
• 2 c. beef broth
• 8 c. cabbage, coarsely chopped
• 2 stalks celery, cut into ½ inch pieces
• 4 green onions, cut into ½ inch pieces
• 2 cloves garlic, minced
• 1 (14oz.) can diced tomatoes
• 1 (8oz.) can tomato sauce
• 1 bay leaf
• ½ t. crushed rosemary
• 1 t. Italian seasoning
• Salt and pepper to taste

Instructions

1. Cooking time 7-9 hours.
2. Place all ingredients into a 4 quart or larger crock pot or slow cooker.
3. Stir well. Cover; cook on low for 7-9 hours until meat is very tender.
4. Remove bay leaf before serving.

Homemade HCG-friendly Chicken Broth

Ingredients

• 4.85 oz. Chicken Breast
• Parsley
• Onion Powder
• Garlic
• Thyme
• Rosemary
• Oregano
• Basil
• Bay Leaf
• Sea Salt
• Black Pepper

Instructions 

1. Fill saucepan 3/4 full with water. Bring to a boil.
2. Add chicken and seasonings.
3. Boil for 20minutes.
4. Remove boiled chicken and save for later.
5. Strain out bay leaf & seasonings. Serve!

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.