RECIPES - SOUPS


​Egg Drop Soup

Ingredients:

  • 24 oz. chicken stock
  • 2 tbsp. fresh chives, chopped
  • 2 eggs
  • 1/8 tsp. ground ginger
  • 1/4 tsp. salt
  • 6 egg whites

Directions:

Pour the chicken stock into a saucepan over a medium-high heat. Add the ginger, chives and salt to the liquid and allow it to come to a boil. In a small bowl, whisk together the eggs and yolk. As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately. Serve warm and enjoy!

​Hot N’ Sour Chinese Soup

Ingredients:

  • 1 c. chicken broth
  • 1/2 lemon, quartered
  • 3 tbsp. apple cider vinegar
  • 1/4 c. minced onion
  • 1 tea fresh ginger, grated
  • 1/4 tea chili powder
  • 1 1/4 c. water
  • 1 tbsp. Stevia
  • 4.5 oz. chicken breast, thinly sliced in long strips
  • 2 cloves garlic, minced or pressed
  • 1 stalk green onions, sliced
  • Dash cayenne pepper
  • Pinch Morton light salt

Directions:

Bring chicken broth and water to boil over medium-high heat in a medium pot. Firmly roll lemon with palm of your hand to loosen juices, cut and quarter 1/2 lemon. Squeeze juice from quartered sections into pot then toss in all 4 lemon wedges. Boil for 5 minutes, then remove lemon rind with fork or strainer. Add chicken, onion, garlic, and ginger and boil for 2 minutes. Add remaining spices and boil for 1 minute.

​Spanish Chicken Soup

Ingredients:

  • 4.5 ounces chicken breast
  • 1 jalapeno
  • 1-2 tsp. garlic salt
  • 1 tbsp. apple cider vinegar
  • 6 drops lemon Stevia
  • 1 cup water
  • 1/2 diced tomatoes
  • 1-2 tbsp. cilantro
  • 1 green onion
  • 1 tsp. lemon juice
  • 1 c. beef broth

Directions:

In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt. Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno. Cook chicken through and remove from broth, let cool and shred with fingers. Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender. Pulse until creamy. Add puree to broth and simmer a few minutes over med heat. Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar. Simmer 10-15 minutes. Garnish with fresh green onion and cilantro.

​Green Onion Soup

Ingredients:

  • 8 oz. green onions
  • 2 tsp. Bragg’s Liquid Amino
  • 4 drops stevia or 1 packet
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1/8 tsp. celery seed
  • 2 C. vegetable broth
  • 1 tsp. parsley
  • 1/2 tsp. paprika
  • 1/2 tsp. dill
  • 1/8 tsp. red pepper flakes or cayenne pepper

Directions:

Briefly steam green onions until tender. Preheat saucepan over medium heat. Chop steamed green onions. Sauté green onions in small amount of vegetable broth for a couple minutes. Add spices and stevia and sauté another 1-2 minutes. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes (can add water if necessary).

​French Onion Soup

Ingredients:

  • 8 oz Vidalia onion
  • 1 tsp garlic powder
  • 1/8 tsp pepper
  • 1 C. sugar-free beef broth (or water)
  • 1 tsp onion salt
  • water

Directions:

Slice onion with an apple slicer to make wedges and open up the onion. Season onion with garlic powder, onion salt, and pepper. Place onion on top of a foil sheet. Add 1/4 c beef broth. Wrap foil tightly around onion. Place in baking dish and bake at 350 for 1 hour. Remove from oven, unwrap onion and place in bowl. Pour remaining beef broth (and water, if needed) over onion and serve.

​Creamy Spinach Soup

Ingredients:

  • 16 oz. frozen spinach
  • 4 cloves minced garlic
  • 2-3 tsp. paprika
  • 4-5 C. water
  • 2-3 tsp onion powder
  • 2-3 tsp. salt

Directions:

Heat 1 c water over med-high heat in large saucepan. Add spinach to pan and cover until spinach is starting to warm. Add all spices and continue cooking for 5 minutes. Transfer spinach to food processor and process on high. Add water and continue to process until desired consistency is reached.

​Asparagus Soup

Ingredients:

  • 16 oz. asparagus, trimmed and chopped
  • 1/2 tsp garlic powder
  • 3/4 C. Organic, Free Range Chicken Stock/Broth
  • salt and pepper to taste

Directions:

Place asparagus, chicken stock, and garlic powder in a small saucepan. Simmer over medium heat until asparagus is just tender (about 4-5 minutes). Careful not to overcook. Pour into a blender and blend until smooth. Serve warm or chilled.


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Apopka, FL 32703

Clermont/Lake County/The Villages
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Clermont, FL 34711

Sanford/Lake Mary
1728 Rinehart Road
Sanford, FL 32771

Orlando/Dr. Phillips
7335 W. Sand Lake Rd.
Orlando, FL 32819

Waterford Lakes
12789 Waterford Lakes Parkway
Orlando, FL 32828

Villages/Freedom Plaza
3990 E. SR 44
Wildwood, FL 34785

Deland/Victoria Square
1770 S. Woodland Blvd.
Deland, FL 32720

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Weight loss results will always vary for individuals, depending on the individual’s physical condition, lifestyle, diet and personal commitment. Always consult your primary physician before making any dietary changes or starting any nutrition, weight control or exercise program. The information provided on this website is not intended to diagnose, treat or cure any condition, and has not been evaluated by the FDA, and it is not meant for you to self-diagnose or self-treat your specific health issue, information provided is not intended to diagnose, treat, cure or prevent any disease. Doctors are licensed Chiropractors in the State in which they work.

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