Rather Random: Chicken Soup Question

[maeve100]

Hi there :-)

I have been on a diet since January and am interested, now that its getting colder, in some more hot soups. I try to come up with VERY low calorie things that can be used as side dishes to bulk up my meals. Soo, to the point...

Why does heated up chicken broth that you buy at the store that is 35 calories or so per cup not taste like a chicken soup sans veggies and meat? Same with veggie broth. How can I turn these two wonderfully low calorie items into a soup of some sort?

Thank you so much for your time!

Liz

[KjerstiMoo]

You can, as I do, add frozen veggies. I always have a bag of wok veggies in the freezer, and it's easy to portion out into the soup. I also add a couple of noodles, not many, but enough to get a little more food out of it. And at last, when everything is done, I add a raw egg. Wait two or three seconds and then stir it so that the egg gets divided in smaller parts and then boil up till the egg is done also.
From this you get proteins and a little carbs. And some fiber as well.

[3littlepigs]

I make a big batch of soup about once a week during the winter and eat it all week long. I use canned vegetable broth, a can of diced tomatoes (you can use the kind with chilis if you want it spicy), a can of more of whatever beans I have on hand (kidney and chick pea work well). Then you can add either frozen veggies or saute some cut up fresh carrots, onions, and celery with a bit of butter or olive oil. Then add to the soup pot. You can also add some pasta the last 10 minutes of cooking, but it is less fattening and less carbs without. I found the soup actually gets better after a couple of days. No need to measure on this recipe though, just add what works for you. I make mine a little different each time.