Make them a part of your abs diet, and you’ll get shredded by shredding chicken.
And to blast even more belly fat, don’t miss this essential list ofways to lose 10 poundsfast!
Sprinkle them on both sides with salt and pepper.
Courtesy of Holy Cow Vegan
Step 2
Heat a tablespoon of oil in a skillet over medium-high heat.
Add the chicken breast in a single layer and sear for 1 minute on both sides until golden brown.
Once cooked, set the chicken aside.
Courtesy of Holy Cow Vegan
Reduce the heat to low and simmer for 15 minutes.
Step 4
Using 2 forks, shred the chicken into small pieces.
Add the chicken and drained hominy to the Dutch oven.
Raise the heat to medium to warm everything through.
Taste and add more salt or other seasonings if needed.
Discard the bay leaf.
Step 5
Serve the soup in individual bowls with any of the desired toppings.
It’s just one of the 150+ belly-flattening recipes in the best-selling newZero Belly Cookbook!
Pick the meat, both white and dark, from the carcass and shred.
Reserve half the meat for a future meal.
Heat the olive oil over medium heat in a 4-quart pot.
Add the onion, celery, and carrot and cook until soft, about 5 minutes.
Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil.
Reduce the heat and simmer for 10 minutes more.
Add the chicken, rice, and fresh herbs and simmer for 5 minutes more.
Kale and white beans makes this dreamy soup, fromPicky Eater Blogan excellent choice for cold winter nights.
In a large pot, heat olive oil over medium heat.
Add garlic and onion; saute until soft.
Add kale and saute, stirring, until wilted.
In a blender or food processor, mix the remaining beans and broth until smooth.
Stir into soup to thicken.
Simmer at least 15 minutes.
Ladle into bowls; sprinkle with parmesan cheese (optional).
Plus, it’s a vegan soup that will have even non-believers wowed.
Bring to a boil, then turn down, cover and simmer for about 30 minutes.
Lastly add the lemon juice, stir and season to your taste.
This can be frozen as well.
The addition of the cashews add a lovely nutty note that comes as quite a surprise.
This broccoli and fennel soup, fromWith Food and Loveis a fresh take on a vegan fall favorite.
It’s very low in sodium!
Wash and cut the broccoli and fennel into medium sized florets/slices.
Roast for about 20 minutes.
flip the veggies and toss the kale leaves on top.
Roast for about another 5 10 minutes or until golden brown.
Let the cloves of garlic cool a bit and then pop them out of their skins.
Then toss in the roasted broccoli, fennel, garlic and kale and blend until smooth again.
To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper.
Well, get on board!
The pink colored winter squash is similar to pumpkin, but without the ridges.
Try a whole new squash recipe this year with this coconut red kuri squash soup fromVegukate.
Plus, it’s low in calories and sodium.
Cut red kuri squash into quarters and scoop out the seeds.
Allow squash to slightly cool before handling.
Gently scrape squash flesh from skin and add to the base of a high-speed blender.
(Discard skin, or eat as a snack!)
Add more salt to taste if necessary.
Use post-Thanksgiving leftovers for this easy-to-make soup, or sub in chicken if you don’t have it.
Check outWine and Gluefor this great recipe.
Add the carrots, celery, and garlic and cook until soft, about five minutes.
Whisk in the flour until fully combined.
Very very slowly add the chicken stock.
Towards the end you will be able to add it a little more quickly.
This should take about two minutes.
Add the sage, thyme, salt, and pepper and bring to a simmer.
Allow to simmer for five minutes.
Cut in 1 TBSP cold butter.
Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour.
Gently drop about a tablespoon of the dough at a time into the soup.
Boil until just cooked through over medium heat.
About four minutes uncovered.
Yet it pairs so well with fennel in this super easy soup, that we just can’t resist.
Because it’s also basically veggies and more veggies, it’s low in calories too.
Peel your celery root with a knife removing all the skin and the ends.
Dice into small cubes (about 1 cm).
Place on a baking sheet and drizzle with some extra virgin olive oil, salt and pepper.
Bake in the oven for 45 minutes (shaking the tray every 15 minutes to avoid browning).
Remove from oven after 45 minutes.
Meanwhile, in a large pot, heat up 1 teaspoon of Olive Oil.
Add your Onion and Fennel and cook for 8-10 minutes over a medium high heat, stirring often.
Add in your garlic and cook another 2 minutes.
Now add in your roasted celery root, chicken stock and bay leaf.
Bring to a boil and reduce to a simmer.
Cook about 20-30 minutes.
Add in your parsley.
Blend until completely smooth, then pass through a fine mesh strainer back into a clean pot.
Courtesy of Holy Cow Vegan
Discard any solids left in the strainer.
Taste and season the soup with salt and pepper.
Garnish with Parsley Oil and Creme Fraiche.
Black bean soup with pastrami is a fun, protein-packed recipe fromToday’s Nest.
Try the recipe today for a creative take on bean soup.
Add onion, carrot, red bell pepper, and serrano.
Cook until onion is softened (about 5 minutes).
Add garlic and cook for another minute or two.
Add 1 1/2 cups of beans and 1/2 cup of chicken stock to a food processor.
Blitz until the beans are smooth.
Add remaining chicken stock, blended beans, whole beans, tomatoes, and corn to the pot.
Bring pot to a boil over medium high heat.
Reduce to simmer and add oregano, lime juice, pastrami, and salt.
Taste and adjust salt as necessary.
Simmer for 15 minutes.
While soup is simmering, prepare garnish.
Serve hot with garnish of crispy shaved pastrami.
Plus, a little healthier with the addition of help seeds and more flavor thanks to all spice.
This recipe from Purely Twins has some unique additions to the classic butternut squash soup.
Peel and chop butternut squash, lightly coat with some coconut oil.
While squash is roasting, chop and sautee your leek and pear on the skillet.
While those are sauteing place you spices and hemp seeds into Vita-mix or high powered blender.
Once hemp seeds and pear are done place into blender.
Step 7
Once butternut squash is soft, place into blender and continue to blend.
The light coconut milk cuts the fat, but still adds some much-needed thickener to this dish.
This Thai-style coconut soup, fromPink Patisserieis a delicious way to have your carrots and eat them, too.
Try using fresh ones from the farmer’s market if you’ve got the option to.
Add the carrots and the onions, and saute until the onions are translucent, about 15-20 minutes.
Stir frequently to prevent sticking.
Add the coconut milk, the chicken broth and the chili sauce.
Stir and simmer 20-30 minutes, until the vegetables are soft.
Remove from heat and working in batches blend the soup carefully in a blender.
Alternatively use an immersion blender to puree the soup, until smooth.
If you prefer a smoother soup, thin with some additional stock or water and reheat if necessary.
Butternut squash and sunroot get combined in this autumn-inspired soup.Our Food Storiesadd a lot to this vegan dish.
cut sunroot also in cubes.
deglaze with vegetable broth.
For the hot paprika kale chips: preheat oven to 180 degrees top/bottom heat.
wash kale and drain with kitchen paper, cut off the stems.
Rip into bite-sized pieces.
20min check after 10min once in a while, if they turned already crispy enough.
take out off the oven and let cool down on.
Quinoa gives this veggie-loving recipe the adequate amount of protein that it needs.
Simple, and tasty.
This will infuse the broth with the mushroom flavor and result in a much more flavorful soup.
Any varieties of mushrooms will work here, but I used one cup of fresh crimini and dried shiitake.
If using dried mushrooms, use about a third less as they will expand.
Saute over medium heat until the veggies soften and the onions turn translucent.
Then, add in 1/2 cup of white wine and give everything another 5 minutes to simmer.
Drain the cashews of their soaking water and blend them with 1 cup fresh water until completely smooth.
Then, addeverythinginto the big stockpot with the veggies broth, mushrooms, quinoa, and cashew cream.
Also, add in about 3 tablespoons of tamari or soy sauce.
Otherwise, just let this simmer for about 15 more minutes until it tastes perfect.
Then, serve with chopped chives.
But this 20-minute shortcut version has our mouths watering and our bellies full in no time.
Read on for the 20-Minute Chicken Tortilla Soup recipe fromNutritionist in the Kitch.
Add onion, bell pepper, and garlic.
Cook, stirring often, 5 minutes or until softened.
Stir in cumin, chili powder, broth, and tomatoes.
Bring to a boil.
Reduce heat, and simmer 5 minutes.
Add the shredded chicken to the soup and simmer 3 minutes or until heated through.
Ladle soup into serving bowls; top with crushed tortilla chips, cheese, and diced avocado.
Serve hot, with a lime wedge on the side.
Low in calories and high in protein, this vegan stew has a kick you’ll simply more.
Add the onion and a few pinches of salt and pepper and cook until soft, about 5 minutes.
Add the carrots, garlic, ginger, and sweet potatoes and stir.
Add the curry, cardamom, and another pinch of salt and pepper.
Stir again and cook until the spices are fragrant, about 1 minute.
Add the lentils and broth.
Reduce heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 minutes.
Use an immersion blender (or a potato masher) to coarsely blend the stew.
Add the green beans, peas, and spinach and cook for another few minutes.
Add the lime juice, lemon juice, and red pepper flakes, if using.
Garnish with fresh cilantro, if using, and serve with lime wedges.
If desired, combine all yogurt sauce ingredients and serve on the side.
Chicken orzo soup, rather.
Cook, uncovered, until orzo is al dente (about 8 minutes).
Garnish with shredded parmesan cheese and serve immediately.
Cooked chicken or turkey sausage are easily added into this soup for more protein and added flavor.
Add onions and cook until translucent, about 3 minutes.
Add potatoes, tomatoes and stock.
Remove from heat, add milk and stir in fresh spinach leaves.
Season to taste with salt and/or pepper then serve immediately.
Tons of protein doesn’t hurt too much, either.
In Sonnet’s Kitchen gives us this healthier-for-you version of Vietnamese Pho soup.
Add the onions, stock, and coconut aminos.
Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
Remove cinnamon stick and star anise.
Add the chicken (or protein source of your choice) and zucchini noodles.
Simmer for 3 5 minutes, or until noodles are tender, but not mushy.
All you need is chicken stock, tortellini, sausage and spinach.
You have a low-calorie soup that will be hard for anyone to resist.
Add tortellini and reduce heat to a low boil (medium-high).
Boil for 5 minutes until the tortellini are just just about al dente.
Add salt and pepper to taste.
Garnish with shaved parmesan, if desired.
This one combines two of our favorite flavors: lean ground beef along with a ton of vegetables.
Classic and delicious, we can’t really pass this one up.
Thanks toiHeartNapTime, we know just what it takes to make a filling, delicious soup.
Add the chopped onions and cook for 2 minutes.
Stir in the garlic and cook for an additional 1 minute.
Next stir in the ground beef and cook until browned.
Drain any remaining fat.
Stir in potatoes, celery and carrots, rotel, tomato sauce and water.
Reduce the heat to low and let simmer for about 30 minutes, stirring occasionally.
Top with fresh basil if desired.
This isn’t the ramen you remember, however.
It’s a healthier take on the traditional dish.
It’s much easier than you think to make delicious ramen at home.How Sweet Eatsintroduces us to its beauty.
Heat about 3 inches of water in a small saucepan pver medium heat until boiling.
Remove the eggs with a slotted spoon and place in an ice bath.
Let cool completely before peeling.
In a small saucepan, heat the butter and add the corn, stirring to coat.
you could add a sprinkle of salt and pepper if desired.
Place the corn in a bowl.
Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
Heat the chicken stock just until it’s boiling.
Whisk in the miso paste.
Add the ramen noodles and cook for 2 to 3 minutes or as long as the noodles call for.
As soon as they are finished, begin serving the ramen in bowls.
I like to add the noodles, corn, spinach and chicken, then ladle some broth over top.
Slide some nori on the side of the bowl to serve.
Red lentils add in some much-needed protein to make this soup a go-to lunch.
A House in the Hillsgives us a curried pumpkin soup that’s unusual but delicious, too.
box of vegetable stock1 15-oz.
Step2
Stir in stock, pumpkin puree, ginger, curry powder, and cumin.
Season with sea salt and pepper.
Garnish with a bit of fresh grated nutmeg (or a sprinkle of dried ground nutmeg).
In a very large pot add turkey carcass and cover with water.
Bring stock to a boil and then reduce heat to a simmer for 2 hours.
Every once and a while skim the top for fat.
Let cool and then strain through cheese cloth.
Set stock aside OR place in refrigerator overnight and skim the fat off the top in the morning.
Save contents of cheesecloth until cool.
Once cooled completely sort through cheesecloth to remove the bones and pick out the turkey pieces.
Shred turkey pieces into bite size.
Step 9
Reduce heat to a simmer and add in wine.
Step 10
Cook for 2 hours.
Well, now you have!
Instead of using zucchini noodles (aren’t we a bit tired of them anyway?
), this fun new take on noodle soup uses eggplant instead.
A fun take on a traditional miso soup is exactly what this recipe represents.
Noodles made out of eggplant?
Yes, yo!Gourmands in the Kitchenlights our way.
Simmer gently while you prepare the eggplant noodles.
Fill a medium sized bowl with water and add the lemon juice.
Cut the top of the eggplant and discard.
Using a julienne peeler lengthwise create long noodles.
Place the noodles in the acidulated water as you work to prevent browning.
Add the drained eggplant noodles to the broth.
Simmer gently for another 10 minutes.
Add the spinach leaves and continue cooking for another 3 minutes.
Remove a 14 cup of the broth to a small bowl.
Add the miso, and coconut aminos and stir to dissolve.
Return the miso mixture to the broth and stir until combined.
It’s a delicious way to use up what you already have.
Embrace the flavors of Asia with this Coconut Chicken Soup fromElana’s Pantry.
Using leftover chicken in this recipe also allows you to create something new without getting bored.
Stir in coconut milk, fish sauce, chicken, mushrooms and carrot.
Just before serving, stir in lime juice and cilantro.
Click here for the full recipe for theCrock Pot Black-Eyed Peas Stew!
