Chicken Soup Diet

The Chicken Soup Diet works on a very simple idea. You have 1 breakfast each day and as much chicken soup as you want during the day. This may not be the very best weight loss plan for you but many people like it because they either like to eat breakfast or they just have a thing for chicken soup.

There are 5 breakfast choices for you to choose from. To get a good nutritional balance from the chicken soup diet you should have a different breakfast every day. Here are the five breakfasts to choose from:

1. 1 cup vanilla nonfat yogurt combined with 1/2 cup chopped fruit salad and sprinkled with wheat germ.
2. 1 cup ricotta cheese combined with 1/2 tsp. of sugar and a dash of cinnamon. 2 pieces while-grain bread, toasted 3 dried figs.
3. 1 1/2 cups Total cereal 1/2 cup nonfat milk 1/2 cup calcium enriched orange juice.
4. 1/2 cup prune juice 1 small whole-wheat bagel, topped with 1 oz of fat-free cheddar cheese melted.
5. 1 1/2 cups cooked Wheatena Cereal 1/2 cup nonfat milk.

One way to do the breakfasts is to try 3 different ones the first 3 days and then use your favorite 2 breakfasts the next couple of days. The rest of the day you are going to be eating chicken soup only so make your breakfast be exciting!

Here is the recipe for the Chicken Soup:

Ingredients:

• 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 the are crisp-tender...this should take about 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. This will make 26 cups of soup.

well that is it, not one I would want to try, but good luck if you do.