ASPARAGUS CHICKEN SOUP

2 cups of organic, boxed chicken stock or 2 cups of your own stock
Heat in a pan on the stove. Add 3.5 oz. raw chicken breast, diced 
Fresh ground black pepper
Minced garlic 
whatever spices you want to add to suit your taste.
Bring to a boil, boil for a few minutes, reduce heat.
Add  as much asparagus as your daily calorie count allows.
Cook for a few minutes until the asparagus is tender-crisp. 

Makes a large bowl for one meal or you can split this into a meal and a snack.

Note:  To cut down on cooking time, you can use chicken breast
you've already cooked or canned chunk chicken breast.   

Note:  If you are salt sensitive, the sodium in the canned or boxed chicken stock
may make you retain water.  Use 1 cup water to 1 cup stock and add more spices to taste.

CABBAGE CHICKEN SOUP

2 cups of organic, boxed chicken stock or 2 cups of your own chicken stock
Heat in a pan on the stove. Add 3.5 oz. raw chicken breast, diced 
Fresh ground black pepper
Minced garlic 
whatever spices you want to add to suit your taste.
Bring to a boil, boil for a few minutes, reduce heat.
Add  8 oz. or more of shredded green cabbage.
Cook for a few minutes until the cabbage is tender-crisp or cooked to the texture you like. 

Makes a large bowl for one meal or you can split this into a meal and a snack.
Approx. 186 calories for the entire recipe if using chicken.

Note:  To cut down on cooking time, you can use chicken breast
you've already cooked or canned chunk chicken breast.   

Note:  If you are salt sensitive, the sodium in the canned or boxed chicken stock
may make you retain water.  Use 1 cup water to 1 cup stock and add more spices to taste

 
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