Chicken Soup for the FitDiver’s Soul

Chicken Soup for the FitDiver's SoulThis recipe can be made with almost any ingredients you enjoy eating, but I recommend sticking with a healthy version with lots of vegetables. Use a large pot and freeze portions for later use.

1 Whole Organic Chicken
3 Organic Zucchini Squash
3 Organic Yellow Crook Neck Squash
2 Cups of Organic Baby Carrots
1 Head of Organic Napa Cabbage
1 Can of White Beans
1 Can of Garbanzo Beans
1 Can of Butter Beans
1 Can of Diced Green Chilies
1 Bunch of Organic Cilantro
1 Diced Organic Onion

Begin by roasting the chicken in the oven for one hour at 425 degrees. Use a chicken stand that allows most of the fat dripping from the skin to drain into the bottom. Discard these drippings to reduce the fat in the soup. After roasting the chicken, place it in a soup pot and cover it with water. Add diced onion, cilantro, diced green chilies and season with salt, pepper and garlic to taste.

Cook the chicken until the meat falls off the bones. Remove chicken from water, discard the bones and skin, chop the meat and return it to the broth in the soup pot. Drain the beans and add them to the pot. Chop and add the vegetables. Simmer for about one hour. Enjoy!

As an option, brown rice is a nice alternative for the beans.

Red Kuri Squash and Pumpkin Soup

Red Kuri Squash and Pumpkin Soup

In the most recent issue of the FITDIVER® newsletter I shared a winter squash recipe for Spaghetti Squash.  Here is another winter squash recipe for you.

This beautiful Red Kuri Squash makes a nice soup turreen for my pumpkin and red kuri squash soup.

  • 1 small white pumpkin
  • 1 small orange pumpkin
  • 1 medium to large Red Kuri Squash
  • 8 ounces of vegetable juice (like V8) and 1 cup of water OR 2 cups vegetable broth
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspon nutmeg
  • 1/2 teaspoon allspice

Cut each squash in half and remove seeds. Lay squash halves flat side down in 1/2 inch of water on an oven sheet or microwave safe cooking tray. Bake at 425 degrees in the oven for about 30 minutes. Only takes 15 minutes on high in the microwave. Clean squash from the skin with a spoon and discard the skin. Place the squash in a blender, add 8 to 12 ounces of vegetable juice and 1 cup of water OR 2 cups of vegetable broth. Season with 1/2 teaspoon each of black pepper, salt, nutmeg and allspice. Blend until soup consistency. This is a savory soup and is very good cold or hot, but not in between.