Soups & Stews

Mexican Chicken Soup mexican chicken soup

  • 2 skinless chicken breasts, bone-in (bone gives more flavor)
  • 4 cups water
  • 1 can green chilies
  • 1/2 onion, quartered
  • 2 stalks celery, diced in large pieces
  • 2 carrots, sliced in large pieces
  • 1 zucchini, sliced in medium chunks
  • ¼ head of cabbage, shredded
  • 1/2 bay leaf
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon cumin
  • 1/2 to taste salt and pepper

In a large pot, cover chicken breasts with water and bring to a boil.
Cook for 10 minutes, skimming off any fat that floats to the surface.
Add seeded and diced chiles (be sure to wear rubber gloves and don’t touch your face).
Add onion, celery, carrots, bay leaf and seasonings.
Reduce heat, cover pot and simmer for 30 minutes.
Remove chicken, debone and add back to pot.
Add zucchini, salt and pepper.
Continue simmering until vegetables are tender.
Remove bay leaf before serving.

Makes 6 servings

 

Salmon Chowder

Compliments of Chef Nelda of the ARIIX Kitchen and Slenderiiz Approved

salmon chowder

  • ¼ cup red bell pepper, chopped
  • ½ cup celery, chopped
  • ¼ cup onion, chopped
  • ¼ cup green onion, chopped with tops
  • 1 cup vegetable broth
  • ½ cup almond milk
  • 2 ounces smoked salmon
  • 2-3 Tablespoons Nappa cabbage, shredded
  • 1 Tablespoon green onion, chopped
  • 5 cilantro leaves
  • Squeeze lemon juice
  • Dash cayenne
  • Twist black pepper

Simmer the bell pepper, onion, green onions and celery in vegetable broth until soft; add the almond milk and heat.

Pour the mixture into your blender with 1 ounce of the smoked salmon and blend until the salmon turns the mixture pink and is incorporated leaving the vegetables somewhat chunky.

Season with lemon juice, cayenne and black pepper and pour into a bowl. Top with remaining portion of smoked salmon, the shredded cabbage, green onions and cilantro.

 

Chicken Egg Drop Soup
chicken egg drop soup

Compliments of Chef Nelda of the ARIIX Kitchen and Slenderiiz Approved

  • 3 oz. boneless chicken breast, chopped
  • 3 tablespoons shallots, minced
  • 1 cup chard, sliced into thin ribbons
  • ¼ cup arugula or escarole, roughly chopped
  • 2 teaspoons nutritional yeast
  • 3 egg whites, lightly whisked
  • 2-3 carrot ribbons
  • 1-2 tablespoons lemon juice
  • 2 ½ cups low-sodium chicken broth
  • Tamari to taste

Spray a sauté pan with coconut oil; add shallots on low heat to soften. In the same pan, add the chard or escarole to break down slightly, adding a few tablespoons of broth or water to help soften the vegetables. Cover and set aside, keeping warm. Fill a small saucepan with chicken broth (you want the broth to fill the saucepan at least half way.) Add the chopped chicken and gently simmer a few minutes until the chicken is cooked, but soft. Have the egg whites ready by lightly whisking them (you do not want any bubbles or foam and only takes about 4-5 turns). Turn the burner off and slowly pour the egg whites in a steady stream about 6-7 inches above the broth, while at the same time stirring rapidly in one direction. Begin stirring the moment you start pouring and continue to stir for 1 minute after all the whites are incorporated into the broth. Serve the broth with the warm vegetables and carrot ribbons. Tip: You can pour the whites through the tines of a fork for thin threads.

Servings: 1    Calories: 313

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