Chicken and vegetable broth recipe for weight loss
Calories per serving 150 - 200. Serves: 4
Cooking time: 25 minutes
Prepare:
1 liter chicken broth.
2 boneless, skinless chicken breasts, diced.
250 grams diced carrots.
250 grams diced celery.
250 grams of diced zucchini.
250 grams of chopped spinach or kale.
1 small onion, chopped.
2 cloves garlic, minced.
1 tablespoon olive oil.
Salt and pepper to taste.
Herbs and spices such as thyme, rosemary or bay leaves (optional).
Perform:
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and saute until fragrant.
Add carrots, celery and zucchini to the pot. Cook for a few minutes until they begin to soften.
Pour in the chicken stock and bring the mixture to a boil. You can add herbs and spices for extra flavor.
Add diced chicken to pot and simmer for about 15 - 20 minutes until chicken is cooked.
Add chopped spinach or kale, simmer for another 5 minutes.
Season with salt and pepper to taste.
3-day menu with bone broth
Day 1:
Breakfast: 1 cup warm bone broth, 1 fried egg (2 eggs).
Lunch: 1 plate of salad with some green leafy vegetables, 100 grams of grilled chicken, 1 - 2 tablespoons of vinegar sauce.
Snack: 1 cup bone broth.
Dinner: 100 grams of grilled salmon with asparagus, 1 cup of bone broth.
Day 2:
Breakfast: 1 serving Greek yogurt, 1 tablespoon honey and 25 grams of berries, 1 cup bone broth.
Lunch: 1 bowl of vegetable bone soup, add lentils.
Snack: A handful of nuts and a cup of green tea.
Dinner: 100 grams of stir-fried tofu, some bok choy and 100 grams of cooked brown rice, 1 cup of bone broth.
Day 3:
Breakfast: 1 cup herbal tea or black coffee.
Dinner: 1 cup bone broth or 1 bowl light vegetable soup.
You can also drink a cup of bone broth mid-morning, noon, and evening as a snack.
