Delicious Homemade WEIGHTLOSS Soup!

So, not too long ago I was sick, which rarely happens!

I felt like I wanted soup for my throat and I had a can of veggie soup in my pantry, so I heated it up and honestly, it wasnt very good at all….:(

 SO, I decided to make some homemade!

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Trust me-

You will never try another can again, it’s 100,000 times better homemade.

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Fresh Ingredients make ALL the difference, believe me! You can easily follow this same recipe and throw everything in he Crock Pot Slow Cooker on low for 5 hours or until the vegetables are nice an tender!

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Once you and your family tries this recipe, it will be on your weekly rotation for sure!
Not only is it great when you’re sick, it also helps you lose weight! SERIOUSLY.

It is completely delicious and it’s EASY to make as well.
The hardest part is chopping up everything and some simmering in the pot, but the flavors are outstanding!

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To top off the incredible flavor that will have you wanting seconds or even THIRDS,

it is also probably one of the healthiest things I’ve made for dinner in a while.

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If you wanted you could also use frozen veggies to save some time, but fresh does give it that extra special flavor!

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Incredible Weightloss Soup!

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Ingredients

  

• ▢ 1 C. celery chopped
• ▢ 1 C. carrots sliced
• ▢ 1 medium zucchini sliced and then cut in half pieces
• ▢ 1 medium onion diced
• ▢ 4 boneless skinless chicken breasts
• ▢ 1 14.5 oz can of diced tomatoes
• ▢ 1 small can of mushrooms you could also use fresh, if you prefer
• ▢ 1 tbs. olive oil
• ▢ 3 TB butter
• ▢ 3 tsp. dried parsley
• ▢ 1 tsp. dried basil
• ▢ 2 bay leaves
• ▢ 2 tbs minced garlic
• ▢ 5 C. low sodium beef broth + extra in case some boils down

Instructions

• Pound chicken breasts to 1/2 inch thick
• In a Large saute pan, heat the butter until melted then add the chicken
• Cook each side for about 5 minutes or until browned and cooked through,
• Remove from pan and slice into bite sized pieces, set aside
• In the same pan, heat the olive oil, onion and minced garlic on medium/high heat.
• Saute until the onions are translucent, about 10 minutes.
• Add in the rest of the vegetables and saute for another 10 minutes.
• Add the can of diced tomatoes
• Pour in the 5 C. of beef broth, if some boils down, you can always add more.
• Add in the bay leaves, dried parsley and basil.
• Add in the chicken.
• Simmer on medium heat until the vegetables are tender.

FOR THE CROCKPOT cook on low for 5 hours or until veggies are tender

• Serve with crackers or crusty bread and butter.
• ENJOY!

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