I have to admit that the reason I have not been sharing indulgent meal or dessert recipes recently is because Michael is a successful dieter. His dedication and ability to say no to desserts amazes me. The least I can do is make some lunches and dinners that will provide him the energy he needs for the day without massive calorie intake. This was the first soup recipe we tried for his pre-prepared lunches -- and it's a hearty one!
Here's what you'll need...
1 lb ground chicken
1 medium bunch broccoli, chopped into small florets
3 russet potatoes
1 yellow onion, diced
2 tablespoons garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon coriander
1 teaspoon salt
2 tablespoons all-purpose flour (to thicken if necessary)
3/4 cup half and half
3 cups vegetable stock
1 tablespoon olive oil
1 can pinto beans, rinsed
Cheddar Cheese and/or sour cream for garnish
Let's get started...
Here's what you'll need...
1 lb ground chicken
1 medium bunch broccoli, chopped into small florets
3 russet potatoes
1 yellow onion, diced
2 tablespoons garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon coriander
1 teaspoon salt
2 tablespoons all-purpose flour (to thicken if necessary)
3/4 cup half and half
3 cups vegetable stock
1 tablespoon olive oil
1 can pinto beans, rinsed
Cheddar Cheese and/or sour cream for garnish
Let's get started...
1. Chop and steam your broccoli until tender. Set aside.
2. Brown your ground chicken until cooked to a safe temperature. Set aside.
3. Wash, peel, and chop your potatoes into bite-sized chunks. Set aside.
4. In the pot you will stew your soup, cook your diced onion with garlic and oil until the onions are transparent.
2. Brown your ground chicken until cooked to a safe temperature. Set aside.
3. Wash, peel, and chop your potatoes into bite-sized chunks. Set aside.
4. In the pot you will stew your soup, cook your diced onion with garlic and oil until the onions are transparent.
5. Once the onions are cooked through, add vegetable stock and potatoes over medium high heat. Once the stock has reached a boil, reduce the heat and simmer until the potatoes are soft (about 20 minutes).
6. Add chicken, broccoli, beans and remaining seasonings. Stir to distribute spices evenly.
7. Stir in half and half and flour to support creamy texture. Stew until the soup has reached your desired creaminess and the vegetables are soft to your liking.
8. Portion to small containers or serve immediately with cheese and/or sour cream garnish.
This batch lasted us for a week of lunches for one and few extra dinners too! It could easily be made without the chicken for a vegetarian soup.
We are into March now -- still in like a lion -- but together we will enjoy warm soup until we have made it out on the other side -- like a lamb.
8. Portion to small containers or serve immediately with cheese and/or sour cream garnish.
This batch lasted us for a week of lunches for one and few extra dinners too! It could easily be made without the chicken for a vegetarian soup.
We are into March now -- still in like a lion -- but together we will enjoy warm soup until we have made it out on the other side -- like a lamb.
