Cut Weight Soup

When my husband has had to cut weight in the past it was a MISERABLE time in our home. MISERABLE. We basically ate three things. Chicken breast and veggies, Tilapia/Salmon and veggies and vats and vats of Chicken Soup (with veggies).
 His favorite is the chicken soup. There are two versions I make. The regular and then the Green Chile. I will post the regular then include what to add to make it the Green Chile. I will also include a recipe for home made chicken stock.


Cut Weight Soup


1 whole Rotisserie Chicken (not flavored)
1 bag of whole carrots
1 whole head celery
1 large white or yellow onion
2 cloves garlic or sprinkling of garlic powder (we love a lot of garlic)
1 bag frozen corn (feel free to add in any other veggies. I have used tomatoes, peas, broccoli and spinach)
6-7 cups water or sodium free organic chicken broth (homemade or bought)


Remove Chicken from container, reserving juice from bottom. Remove skin and discard (I know it's delicious but we aren't using it in this recipe) and pick through chicken breaking it into smaller pieces. Set aside.
Chop onion into small pieces. Wash and chop celery including leafy parts (lots of good flavor in there). Wash carrots and chop, I leave the peels on. Peel and chop garlic.
Heat large stockpot and cook onions until clear. Add in garlic, carrots and celery and any frozen veggies you are using. Cook until they begin to soften and are no longer frozen. (Remember when using veggies that fresh is of course best, then frozen then canned.)
Add in reserved juices from bottom of chicken container.
Add in about 6-7 cups of water /or stock (I just eye this, it really depends on the size of your pot. You want everything to have enough liquid to float around but I would figure 1 cup of water/broth per serving)
Bring to a boil then move temperature down to a simmer. Add in chicken. Cook until chicken is heated through.
* If the chicken flavor is not 'bold' enough I add in a little (about 1tsp) "better than bouillon chicken base." It's organic and MSG free. You usually can find it in any grocery store but if not you can order it online.  You only want to use a little because it is full of salt and if you are cutting weight you don't want too much salt. When I'm making this just regular and not because Jason is training, I add a lot more than that but it is a 'to taste' type of thing.


To make this a Green Chile Chicken soup:
* when cooking onions and veggies add in one fresh chopped jalapeno and three small cans of green chilies with liquid in cans. 
* When this is being made 'just regular' and not for Jason cutting weight, I use the onions and a add a mexican beer but omit the carrots and other veggies and will maybe just use the corn.


Have a crock pot? You NEED one. Especially if you are training and working. Dinner will be ready for you when you get home. I will post some great crock pot recipes later. They really save us as far as eating healthy and not stopping to 'pick something up' on the way home. Anyway, here is my recipe for chicken stock.


Homemade Chicken Stock
3 chicken breast halves or 4 cups shredded rotisserie chicken
1 onion, quartered
1 tomato, quartered
1 cup carrots
2 celery stalks
2 cloves garlic
fresh herbs like cilantro or parsley or thyme or rosemary
whole peppercorns
kosher salt (optional. I do not use any)


Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, tacos or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is cold, the fat will rise to the top and harden and you can easily remove it.
To make this on the stove, place all ingredients in a large pot, cover and simmer low for several hours.