Lemon Chicken Orzo Soup

“But since soup mainly involves tossing everything in a pot and waiting,
it's one of my better dishes.”
― Suzanne Collins, The Hunger Games

I don't have many soups in my repertoire...yet. This is one I have adapted to our taste over time. Plus with the amount of different illnesses that are going around how could you not want a bowl of chicken noodle soup. This uses the Shredded Chicken recipe that I posted last week.

If you re not a huge fan of lemon, you may want to cut the amount of lemon juice in half. The beauty of this recipe is your can tailor it to fit your preferred taste.

I love how the Shredded Chicken give this soup a homestyle feeling.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 162 calories, 18g carbs, 3g fat, 18g protein

Ingredients:

• 1/2 T Olive Oil
• 4 Garlic Cloves, minced
• 1 Large Yellow Onion, Chopped
  

Slow Cooker Shredded Chicken

"I always think if you have to cook once, it should feed you twice. If you're going to
make a big chicken and vegetable soup for lunch on Monday,
you stick it in the refrigerator and it's also for Wednesday's dinner."

 - Curtis Stone

That is the theory behind this recipe, over the next few posts and some more in the future I plan on showing how a simple process of shredding chicken from the slow cooker can make sooo many recipes! To start this is probably the easiest recipe I have ever done, let alone posted. It is literally only two ingredients and can be transformed into hundreds of recipes.

Nutritional Information (calculated on myfitnesspal.com): 48 (2 oz) servings, 64 calories, 0g carbs, 1g fat, 13g protein

This is less than half of the chicken that the recipe makes!!

Ingredients:

• 6 lbs Boneless, Skinless Chicken Breasts
• 8 c Unsalted, Chicken Cooking Stock (I used Swanson)

Instructions:

1. Place all Chicken Breasts in the Slow Cooker
2. Cover Chicken with Cooking Stock.
3. Cook on low for 8 hours.
4. Remove chicken to a bowl and shred with 2 forks. 

60 Garlic Chicken

I have seen quite a few different 40 garlic chicken recipes but they never seem to feed more than 4 people. So I adapted a recipe from SlenderKitchen to create 60 Garlic Chicken!!!! (Their recipe states 6 servings but only includes two thirds of a chicken breast and dividing them up is not easy so this recipe serves 6 people with 6 chicken breasts. If you are planning on making this recipe I would recommend having a Garlic Peeler or purchasing Peeled Garlic. I did this by hand the first time and it was not fun. The dish was still worth it though. Many of my chicken dishes you can start with frozen chicken in the crock pot this is NOT one of them.

*Note: We make this dish the day before and reheat it in the oven and the flavors are even better!

Nutritional Information (calculated on myfitnesspal.com): 6 servings,  7 weight watchers points plus. 251 calories, 21g carbs, 4g fat, 38g protein

Ingredients:

• 2.5 lbs chicken Breasts (6 breasts, I user Perdue frozen, Boneless Skinless)
• 1.5 c Fat Free Chicken Stock
• 1 Chopped Onion, Divided
• 3 Chopped Leeks
• 3 t Paprika
• 60 cloves of Garlic
• 3 t salt
• 3 t black pepper
• 1/3 c Chopped Italian Parsley
• 1 Bay Leaf

Instructions:

1. Saute Leeks in cooking spray until they begin to soften. Remove from the pan and set aside.