Low Carb Recipe

Chicken Soup Diet. Review of and information on the Chicken Soup Diet. Chicken Soup Diet Recipe.
Almost every one loves Chicken Soup. It’s been around as long as we have been able to catch chickens and is a good and healthy choice for protein. Like everything that is good, someone had to take advantage of it and turn it into a diet. Technically, it’s an easy diet to follow, but it is extreme in its calorie reduction. Remember there is only one way to truly lose wait and that is to burn more calories than you consume. There are two ways to do that:
1. Eat less calories than you need
2. Burn more calories that you need
The Chicken soup diet falls under the first option.

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• 3 cups light cream
• 1 cup water
• 6 ounces unsweetened chocolate
• 1 cup Splenda
• 4 egg yolks
• 1/2 cup sugar free hazelnut chocolate spread
• 1/2 cup heavy cream, whipped, for topping
• 1/2 cup flaked, toasted hazelnuts

Combine cream, water, chocolate, and Splenda in a saucepan over medium heat, stirring until chocolate melts. Add sugar free hazelnut chocolate spread and stir to melt into mixture. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts.

6.9 net grams of carbohydrate per serving.

• 4 lbs. stew beef
• 1 medium onion
• 3 Tbsp A1 Sauce
• 2 large can diced tomatoes
• 1 can vegetable or beef broth
• 1/2 cup butter
• 2 bags frozen green beans
• 2 bags frozen cauliflower

Cook beef in a large pot or water with onion and A1 Sauce. When the beef is nearly done add remaining ingredients and continue to cook. Be sure to keep plenty of water added and stir occasionally. The longer it cooks the better the flavor. This is best when allowed to cook all day.

Approx 6 net grams of carbohydrates

• 2 large ripe avocados
• 1 lime
• 4 scallions
• 1 (5-ounce)bag baby spinach
• 2 1/2 cups chilled chicken or vegetable broth; more if needed
• Tabasco to taste
• dash of Worcestershire sauce
• salt and pepper to taste

1. Halve, pit, peal and coarsely chop the avocados. Place in a bowl and squeeze the juice form the lime over them. Toss to coat. Snip the scallions into short segments into the same bowl.
2. Reserve a few spinach leaves for garnish. Combine the remainder with the avocado mixture and, in batches, puree in a food processor. Scrape out the puree into a bowl and whisk in enough broth to get a runny buy thick consistency. Season to taste with Tabasco and Worcestershire sauce, salt and pepper.
3. Pour the soup into individual bowls, and a few ice cubes if you like. Snip slivers of the reserved spinach leaves on top for garnish.
4. Serve with toasted French bread spread with Boursin or other cream cheese.

Per serving (Without the bread and cheese): 106 calories, 6 g carbohydrates, 4 g protein, 8 g fat