Happy New Year everyone!! I hope you had a fantastic NYE spending quality time with the people you love most. I also hope you’re all sticking to the resolutions you made a week ago… I am! 🙂
I don’t know about you, but my 2015 is off to a super duper start. I’ve already surpassed my furthest running distance and started working on new habits that will help me reach my goals. I’ve been trying to eat (slightly) healthier which is what inspired me to create this glorious soup from the crap I found in my fridge. Not only is it incredibly good for you, but it’s pretty darn tasty as well. It’s perfect for those who are working on their fitness. It’s a very light meal which is suitable to be eaten both before a work out (without weighing you down) or after (to replenish nutrients). Chicken is a wonderful way to get protein into your diet and one of the best meats to eat if you’re trying to lose weight; hence why I’ve decided to call it my super soup.
There’s really nothing better for you than fresh vegetables and lean meat for dinner. I made a huge pot of this soup and it’s fed me about four times which is an epic win. OH and the ingredients to make it probably totaled about $12 or $13. Three bucks per meal is better than anything I could have ever purchased pre-made, that’s for sure.
However, I can’t wait to get home tonight and bake a fresh batch of cookies since tomorrow is Friday– my favorite day of all time!!
1 lb. fresh chicken breast
1 tsp. salt
2 T. salted butter (or vegetable oil)
1 sweet onion, chopped
4 large carrots, chopped
4 stalks of celery, chopped
4 roma tomatoes, chopped
1/2 tsp pepper
1/2 tsp. salt
1 tsp. dried basil
1 cup vegetable stock
to prepare the chicken…
In a small pot, boil the chicken on medium heat with about 4 cups of water and salt until the chicken is fully cooked (about 10-15 minutes). Remove chicken from the water (but save it, you’ll need the broth!!) and shred or chop it on a cutting board. Set both aside.
In a medium pot, sauté the carrots, celery and onions with the butter/oil on medium heat. Once the onions begin to seem transparent, add the chicken, tomatoes, salt, pepper, basil and vegetable stock. Add enough of the water from the boiling of the chicken until all ingredients are fully submerged in broth. Allow the soup to boil for another 15-20 minutes on low heat while covered.
Serve and enjoy! 🙂
And don’t forget to save your leftovers! This soup will be equally as delicious tomorrow.