annemarie_DJ’s BodyBlog

There are sooo many ways to cook chicken or chicken breasts! Thank goodness!  As competition season approaches, you’ll have chicken pecks coming out of your ying-yang!  You know what I mean, yes?!  Here’s what I made up today. I was a little under the weather and this chicken, egg drop soup really helped pick up my spirits.  It would be perfect on a cool day.  The green onion topping really makes this great. You can skip the egg white - but it’s extra protein !

• 2 boneless, skinless chicken breasts, cut up in cubes
• 1.5 quart of water (or medium size sauce pan)
• 1 tbsp / or 1 cube of instant chicken bouillon
• 1/4 cup egg white
• a few thai basil leaves for flavor (or bay leaves)
• a few squirts of hot sauce (Frank’s)
• 1 chopped green onion
• 2 tbps chopped cilantro or parsley

Bring water, instant chicken broth and thai basil to a rolling boil.  Add the chicken.  Return to boil and simmer for at least 10 minutes. During this time, add hot sauce and any other flavors you might like. Easy on the salt because instant broth is usually pretty high in sodium. Pour in egg white slowly. After 30 seconds, stir gently. The egg whites will cook and separate. This is a good thing!
Make sure your chicken is fully cooked and no longer pink. Serve up in soup bowls. Add green onion and chopped cilantro or parsley.  You can also add small amount of fresh grated Parmesan cheese for flavor - depending on how strict your diet is.

ENJOY!  Happy training!

What you eat, makes me happy

Anne-Marie xox