Chicken soup for weight loss
Description
I’ve known this simple chicken soup recipe for weight loss for quite some time, and it has helped me many times when spring arrived and it was time to get back in shape. In my opinion, the hardest part of any diet is avoiding late-night snacking and learning to control hunger—and this soup will help you greatly with that. The thing is, this light chicken soup doesn't have any special fat-burning properties, but thanks to its low calorie content, it won't harm your figure. And if you suddenly feel the urge to eat something late at night (when hunger usually strikes us), it's much better to prepare yourself a bowl of this soup—it perfectly satisfies hunger while providing your body with essential nutrients and energy. After all, the most important thing when losing weight is not to harm your health. Overall, this soup is excellent during the initial stages of your diet, while you're establishing a healthy eating routine. Here is the detailed recipe for weight-loss chicken soup with photos. Serve the soup hot.
Instructions
- 1
Step 1
We will be preparing a soup using dietetic chicken meat—chicken fillet. However, if you prefer a richer broth, you can use the back portion of the chicken, which has a small layer of fat. First, rinse the fillet under water and place it in a pot. Pour in cold water and set it on the stove. Once the broth comes to a boil, we need to skim off the foam.
- 2
Step 2
After removing all the foam, we can add the vegetables. Peel the carrots and cut them into fairly large pieces.
- 3
Step 3
Cut off the root and top parts of the onion. You don't need to remove the skin—it will give the broth a beautiful golden color. Add the whole onions and sliced carrots to the boiling broth.
- 4
Step 4
Then add fresh herbs (no need to chop them), bay leaf, and peppercorns. You can tie the parsley and dill with a string to make it easier to remove from the broth later. Now season with salt and mix.
- 5
Step 5
Now reduce the heat under the pot to a minimum and simmer for an hour. Then strain the broth, slice the cooked fillet, and add it to the soup. But personally, I prefer to eat the broth on its own.