When post-WLS patients discover soup it often becomes their go-to comfort food. Soup is a very effective tool for calming carb cravings and satisfying our emotional need for comfort with food.
Chicken and Carrot Stew
Carrots are the leading source of beta-carotene in the American diet. They also contain flavonoids that are the phytochemicals that function as antioxidants. That is a very good reason to include them in the diet as flu and cold season approaches.
1 tablespoon olive oil
4 skinless, boneless chicken breast halves (1 pound total) cut crosswise into quarters
2 tablespoons flour
1 large onion cut into 1-inch chunks
3 cloves garlic, minced
1 pound peeled "baby" carrots
2/3 cup low-sodium chicken broth
½ teaspoon dried marjoram
¼ teaspoon ground ginger
Salt & Pepper to taste
In a large nonstick skillet, heat the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Sauté for 2 minutes per side or until lightly browned. With a slotted spoon, transfer the chicken to a plate.
Add the onion and garlic to the pan and sauté for 7 minutes or until the onion is tender. Add the carrots, tossing to coat. Add the broth, 2/3 cup of water, the marjoram, ginger and bring to a boil. Reduce to a simmer and cook for 7 minutes or until the carrots are crisp-tender.
Add the chicken, cover and cook for 4 minutes or until he chicken and carrots are tender. Serves 4 (normal).
Per normal (non-gastric bypass) serving: Calories 248; Fiber 5g; Protein 29g; Total Fat 5g; Saturated Fat 1g; Cholesterol 66mg; Sodium 565mg.
Gastric bypass patients should measure one cup of stew and eat until full, but no more than one cup.
Good idea: Measure soup servings
"What I've learned is that soups must be measured. Clear soups or smooth soups without solids should be measured in 1-cup servings and eaten within about 15 minutes. Soups and stews with solids must also be measured, but differently. Use a slotted spoon scoop out solids into a 1/2-cup measuring cup. Put that in your bowl, and then add an additional 1/2-cup of the soup - both liquid and solids. This makes a good hearty 1-cup serving that should keep us full and satiated for a long time after the meal. Thick chili with beans and meat is best measured in 2/3-cup servings. It seems like these hearty dishes are much more filling: it is best to start with a smaller portion. Again, with hearty chili and stews avoid exceeding more than 1-cup volume for any meal."
Suggested Soup Recipes from Cooking with Kaye Methods to Meals: Protein First Recipes You Will Love
- Famous Senate Bean Soup - Page 59
- Chicken and Soba Noodle Soup - Page 68
- Autumn Vegetable Minestrone - Page 63
- Zesty Hamburger Soup - Page 71