Oct2

Do You Know The Benefits of Soup?

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It is officially fall and the weather is cooling down. Nothing warms the body like a nice hot bowl of soup. However, did you know that soup provides many health benefits?

  • Soup can be one of the most convenient ways to add vegetables to your daily diet.
  • Certain soups such a cabbage soup are great for detoxing the body.
  • Soups are excellent for weight loss. A bowl of soup has low calories and  is very nutritious.  
  • Miso soup and other soups made with soy can actually help with lowering the risk of breast cancer.
  • Vegetable soups are extremely beneficial. They provide a large amount of nutrients.
  • Many soups that are made with beans and lean meats provide lean protein and fiber.
  • They help to lessen cold and flu symptoms.
  • Soup is very filling without a large amount of calories.

Try this soup recipe!
Lemony Chicken Soup
INGREDIENTS
  • 1 large onion – diced
  • 2 c carrot – diced
  • 3 c celery – diced
  • 4 cloves garlic – finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons cinnamon
  • 6 c chicken broth – low sodium
  • 10 large sprigs parsley plus extra for garnish
  • 1 lb chicken breasts
  • 1 bag spinach
  • 15 oz can chick peas – washed and drained
  • Juice of ½ a lemon (or more to taste)
INSTRUCTIONS
  1. Saute onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes. (use non-stick spray to save calories or olive oil works well too.)
  2. Add garlic, salt, pepper and cinnamon and continue cooking for additional minute.
  3. Stir in chicken broth and whole parsley sprigs then bring to a boil.
  4. Add raw, whole chicken breasts and bring to a simmer.
  5. Cook for 10-12 minutes at a low boil.
  6. Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.)
  7. When chicken is cooked through, remove and place on a cutting board to cool.
  8. Begin shreddiing the chicken when it is cool enough to handle.
  9. Add shredded chicken back into the broth and veggies.
  10. Stir in spinach, chick peas and lemon juice.
  11. Cook until spinach is tender, about 5 additional minutes.
  12. Remove long parsley sprigs and garnish with fresh chopped parsley.
 

 

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