ABS DIET HALL OF FAME CHICKEN SOUP FOR THE BOWL
A perfect weekend meal or one you can use during the week as a premade dinner or heat-up
lunch.
(Number of Powerfoods: 3)
1 ROTISSERIE CHICKEN
4 STALKS CELERY, DICED
2 CARROTS, DICED
1 ONION, DICED
2 CLOVES GARLIC, CRUSHED
2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
½ TEASPOON DRIED THYME
½ TEASPOONSALT
½ TEASPOON BLACK PEPPER
2/3 CUP UNCOOKED BROWN RICE
3 CANS (16 OUNCES EACH) LOW-SODIUM
CHICKEN BROTH (OPTIONAL)1. Remove the skin from the chicken. Slice off the breasts, dice, wrap, and refrigerate. Tear apart the
rest of the chicken and place pieces of chicken meat in a large pot; cover with water. Bring to a boil,
then simmer for 1 hour.
2. Place a colander in a large bowl and strain the chicken liquid into the bowl. Remove the chicken
parts, tearing off any meat. Set aside the stock and meat.
3. Wash the pot, then add the celery, carrots, onion, garlic, and oil. Cook over medium-high heat until
soft, about 6 minutes.
4. Add the chicken meat (including the refrigerated breast meat), stock, thyme, salt, pepper, and rice.
Bring to a boil and then simmer for 30 minutes, adding water or canned broth if needed.
Makes 6 servings.
Per serving: 345 calories, 30 g protein, 25 g carbohydrates, 15 g fat (4 g saturated), 638 mg sodium,
3 g fiber