EASY CHUNKY CHICKEN & VEGETABLE SOUP(I am making this for lunch tomorrow and keep in bowls in the fridge for me for the rest of the week).

1 tablespoon oil
1 tablespoon butter
2 boneless chicken breasts, diced, 10-12 ounces
1/2 cup green pepper, chopped, 2 ounces
1/2 cup celery, sliced thin, 2 small stalks
1/2 cup fresh mushrooms, sliced, 2 ounces or 4 medium
1/4 cup onion, chopped, 1 1/4 ounces
2 cans chicken broth or 4 cups homemade broth
1 teaspoon chicken bouillon granules
1/2 cup water
1/2 cup carrots, sliced, 2 1/2 ounces or 1 medium carrot *
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
Salt, to taste
Egg Noodles (see recipe below)

Heat oil and butter in a large saucepan over medium heat. Add chicken; cook and stir 4-5 minutes or just until no longer pink. Add green pepper, celery, mushrooms and onions. Cook and stir 7 minutes or until vegetables are tender crisp. Add broth, bouillon, water, carrots, parsley, pepper and salt. Simmer, uncovered, 15-20 minutes or until carrots are tender. Add Egg Noodles and simmer a few minutes until heated through.

Makes 6 servings

* Omit the carrots for induction

Per Serving: 193 Calories; 10g Fat; 20g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


I got this recipe from my friend, Nancy. This is one of her husband's favorite soups. My family liked it too and it's very simple to make. I wasn't sure if I'd like the green pepper in it, but you don't really taste it and it adds some good vitamins. It blends in with the rest of the flavors. I suggest slicing the "noodles" a little smaller and thinner than I did. They seemed a little too large to me. This soup would be fine for induction if you leave out the carrots.

VARIATION: Nancy said that this soup is really nice with a couple tablespoons of heavy cream added. She said it gives it a richer taste. Here are the counts for this variation:

Per Serving: 211 Calories; 12g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

EGG NOODLES
3 eggs
2 tablespoons heavy cream
1/8 teaspoon salt
Pinch pepper

Whisk all ingredients together in a small bowl. Pour a 3 tablespoons of egg mixture into a hot buttered 7-8" skillet and swirl around until mixture coats the bottom of the pan. Cook until eggs are set but not browned. Flip and lightly cook other side. Repeat with remaining batter to make 4 crepes. Cut crepes into strips resembling flat noodles.