6 Servings 0 Better Balance Bites/Blue Points
Calories 86 Fat 1.7g Sat. Fat 0.4g Protein 13.5g Carbs 3.8g Fiber 1.5 Sugars 1.2g
Ingredients
· 1 order of Steamed Chicken and Vegetables (from an Asian restaurant) (see notes)
· Cooking spray
· 1/2 tsp dried thyme
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp salt
· 1/4 tsp pepper
· 6 cups chicken or vegetable broth
· Optional add-ins (see notes)
Directions
1. Separate the steamed chicken from the steamed vegetables and chop the vegetables and chicken separately into small pieces. If there are any juices in the container, add them to the broth.
2. Coat a stock pot or Dutch oven with cooking spray and place over medium heat. Once the pot is hot, add the chopped vegetables. Cook, stirring occasionally, until heated through, 2-3 minutes. Add the thyme, garlic powder, onion powder, salt, and pepper. Cook about 30 seconds, stirring constantly to incorporate the seasonings and bloom their flavors.
3. Add the chopped chicken and stir to incorporate. Cook, stirring occasionally, until heated through, 2-3 minutes.
4. Stir in the broth, turn the heat up to medium-high, and heat until it begins to simmer. Allow to simmer for 1 minute, then turn off the heat and serve. (see notes)
Notes
· Each serving is about 1 1/3 cups.
· Whenever we order Chinese food, we always get an order of Steamed Chicken and Vegetables just to make this soup. It’s usually made the next day,
· You can use any spices and herbs you like. This soup is VERY versatile.
· Optional add-ins include:
o Cook 1/2 cup rice and add it once you turn off the heat. Or order a small steamed rice
with the chicken and vegetables to add into the soup with the chicken.
o Cook 2 servings of pasta to al dente and add it once you turn off the heat.
o Add some frozen veggies with the chopped veggies and cook another 2 minutes.
o Add some canned veggies with the chicken.
o If you want to use fresh vegetables, cook them in the pot first, THEN add in the
chopped vegetables.
· This soup can easily be doubled.
· After allowing the soup to cool completely, store in the refrigerator for 4 days or in the freezer for 4 months.
