Last week I sent out an email newsletter that included my Mum’s chicken soup recipe. Well… it might have been my most popular email to date. People from all over Australia were messaging me to tell me they wanted to try it, Terry from Radio West mentioned it on the radio and my clients were telling me that they loved it and to thank my Mum.
So Mum, from the Blue Sky Vitality community, our heartfelt thanks for your chicken soup recipe.
Speaking of the radio… Last week I spoke to Terry about his final results in my 8 week Vitality Program. Overall Terry lost 4 kilos and increased his fitness by a significant margin. But best of all he has learnt some new healthy recipes (like Mum’s chicken soup) and is really looking after himself better. If you would like to hear the radio interview please click here.
If you would like to learn more about my 8 Week Vitality Program please click here
And if you don’t want to miss out on any more email newsletters click here.
Oh and if you want the Chicken Soup Recipe that swept the nation then here it is!
Easy Chicken & Veg Soup
(Use up your left-over cooked chook)
Left over cooked chook – diced or shredded – about ¼ chicken or whatever you have
1 onion small dice
2 or 3 stalks celery chopped
250gm frozen mixed veg (the sort that’s already diced) (I always keep some in the freezer)
4 or more cups hot chicken stock (depends on the size of your pot)
½ cup or more of quinoa flakes (or you could use rice or pasta)
1 tblspn olive oil
The portion sizes above are approximate.
Chop onion and celery and soften in a little olive oil
Add the mixed veg and chicken mix together
Add stock and quinoa or rice etc.
Salt and pepper to taste
I often add some parsley from a tube. Also sometimes some Lemongrass from tube, if I have some.
Bring to the boil and simmer for about 30 min or more until vegies soften.
The quinoa, rice or pasta thickens the soup a little and makes it more substantial