The Chicken Soup Diet
Chicken
soup has always been known as a remedy for colds, but recently
it’s been associated with weight loss as well. Over a period of
8 days, you’ll be allowed one breakfast and an unlimited amount
of chicken soup. While no research body has actually verified
if it helps shed off pounds, it does stand up to common sense:
it’s low fat, contains a lot of nutrients, and since it’s mostly
liquid, keeps you feeling full after only a small amount.
Recipe for Chicken Soup
(approximately 26 servings)
2 Tbs. oil, best if you use olive
oil
4 parsnips cut into 1/2 inch pieces
(this is about 1 lb. of parsnips)
4 ribs celery sliced
1 turnip cut into 1/2 inch pieces
(3/4 of a pound)
1 jalapeno pepper, seeded and
chopped
1 Tbs. chopped garlic
2 tsp. salt
1/2 tsp. cayenne pepper
16 cups reduced fat, low sodium,
chicken broth
7 cans (5 oz. each) of chicken, or 5
cups (1 1/2 lbs) fresh chicken (cooked)
1 bag (16 oz.) frozen carrots
1 box (10 oz.) frozen broccoli
florets
1 box (10 oz.) frozen chopped
collard greens
1 1/2 cups frozen chopped onions
1/4 cup lemon juice
1/4 cup chopped fresh dill or 1 tbs
dried dill.
Using a large pot, heat the oil over
a medium head. Add the parsnips, celery, turnip, jalapeno peppper,
garlic, salt and cayenne pepper. Cook all the vegetables until they
are crisp-tender (approximately 15 minutes). Add the broth, chicken,
carrots, broccoli, collard greens, onions, lemon juice and dill.
Brink it to a boil, reduce heat and let it simmer for 5 minutes.
Breakfast Options
Aside from the chicken soup, you’re
allowed to choose one of the following menus for breakfast. You can
repeat them as often as you like, although variety is encouraged for
nutritional balance.
§
Breakfast 1: 1 cup
vanilla nonfat yogurt, 1/2 cup chopped fruit salad, sprinkled with
wheat germ.
§
Breakfast 2: I cup
ricotta cheese with 1/2 tsp. of sugar and a dash of cinnamon, 2
pieces white-grain bread (toasted) and 3 dried figs
§
Breakfast 3: 1 and 1/2
cups Total cereal, 1/2 cup nonfat milk, and
1/2 cup calcium enriched orange
juice
§
Breakfast 4: 1/2 cup
prune juice, 1 small whole-wheat bagel topped with 1 oz of fat-free
cheddar cheese (melted)
§
Breakfast 5: 1 1/2
cups cooked Wheatena Cereal, 1/2 cup nonfat milk
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