Well Ladies, it’s that time again when we start to think about all our cute summer clothes, especially our swimsuits. We have about 3 months left so it’s time to make a shift concerning our diets. As the old saying goes, “Summer Bodies are made in the Winter.” But that’s a lot of pressure considering we had to deal with Thanksgiving, Christmas, and New Year; the 3 biggest eating holidays of the year, back-to-back.
So here we are, at Easter and it’s time to get busy changing our eating habits and getting fit.It can be a tough transition but I’m going to share with you one of my favorite transition meals that will give you the comfort food vibe you have come to enjoy as well as giving your body the lean meats and veggies you need as we start the countdown to June and a fitter body.
It’s my Chicken and Vegetable Soup with Noodles. Low in calories, low in sodium, packed full of great vegetables, and made with two full boneless chicken breasts. It’s rich without being heavy and a great transition from holiday foods to leaner healthier fare.
Start by lightly seasoning 2 cleaned chicken breasts. Spray a flat baking sheet with nonstick spray. Bake chicken breast for 35 minutes on 375 degrees. Remove from oven and cover with foil.
Next, chop 2 stalks of celery, one quarter red, yellow, and green peppers, and one small, sweet onion.Sauté chopped veggies in a large pot with just a quick drizzle of olive oil. Add one and half bags of frozen mixed soup vegetables, add 1 whole bulb of chopped garlic (or 4 tablespoons of already chopped garlic). Garlic is a great immunity booster, and it taste delicious in this soup. Sauté veggies over medium heat for two minutes more, stirring occasionally. Add 48oz of no sodium chicken broth, bring to boil. Lower heat to medium low and add1 can of cream of chicken soup, and one can of cream of mushroom soup stir until well blended.
Chop or shred chicken breasts into bite size pieces and add to soup. Add 2 tables spoons of concentrated chicken broth, chopped sage, thyme, onion powder, garlic powder, black pepper to taste. Simmer for 15 minutes more. Add one cup of noodles and simmer until noodles are done 7-8 minutes. Serve with some delicious bread and cranberry sauce or salad of your choice. Enjoy.
Chicken noodle soup with vegetables, homemade (1 cup) contains 9.8g total carbs, 6.8g net carbs, 3.2g fat, 12.5g protein, and 117 calories.
Dora Sanders Hill is a gourmet chef, entrepreneur, and Owner of The Sanctuary on Huron River Bed and Breakfast. She is a published author and TV Personality, motivational speaker, Certified Training Consultant, and Ordained Evangelist.
