It’s SPRING, and it’s the time of year that I tighten up my eating habits & crack down in the gym. Bikini season is right around the corner 😉 .
I was thumbing through Muscle & Fitness Hers Magazine, and I found a recipe for chicken soup. Of course I tweaked it a bit. It was a rainy, chilly, dreary day. Perfect for soup! I don’t know about you guys, but when the weather is yucky, I don’t feel like cooking. I decided that morning that it was going to be a crockpot night. I love coming home to find dinner all made!
Here’s what I did:
First, I put a package of organic boneless, skinless chicken brest in the pot.
I added an entire 32 ounce carton of organic, low-sodium, fat-free chicken stock. I always use the low-sodium so I can control the amount of salt in the soup. The regular kind is soooo salty!
Next, I chopped up a head of celery. The recipe called for 1 cup, but I ended up adding the rest after I measured it out, because I like celery.
I tossed in about a cup of baby carrots. Next, I cut up 2 zucchinis in half first, then into bite-size pieces.
1 teaspoon of minced garlic. I use jarred minced garlic. It’s a time saver and my fingers don’t stink all day.
I bought a package of pre-sliced mushrooms because I’m lazy like that 😉
2 Bay leaves
I would have added an onion if I had one, but I didn’t. The recipe called for rice, I cubed one potato instead.
Add 1T parsley and salt & pepper to taste.
I felt like it was missing something, so I dumped a bag of spinach in.
I am a mess in the kitchen! I stuffed the spinach in and put the lid on the slow cooker. I put in on low and set the timer for 8 hours.
I threw the chicken back in, and gave it a stir for a few minutes.
This soup is really hearty and super filling. It’s pretty low-carb and low-fat.
I topped mine with a tablespoon of grated cheese.
I know I say it all the time, but I love my crockpot.