A 7 Day Diet Not Soup Recipe From Scratch
How to Lose 15-20 Pounds by Eating Soup
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Weight Loss Soups
Vegetable Soup Diet Recipe for Low Calorie Meal Ideas
Vegetable soup makes a great low calorie meal idea whether you are eating late or looking for ways to cut back on calories during lunch. Vegetable soup diet.
Vegetable soup diet recipes and weight loss plans help you bring low calories to your meals without having to put your appetite on the chains of self-deprivation. With so many variations on soup diets out there the limiting factor in your stress free diet is only you.
Those of you who remember the 7 day vegetable soup diet may be familiar with dieting on vegetable soup. Even if you are already seasoned in the ways of Soup Diets you will surely love the vegetable soup diet recipe for health in this special take on the vegetable soup diet.
For soup diet enthusiast and people just getting started out alike feel free to use this page as a reference to what it takes to make good vegetable soup that doesn't make you fat perfect for the vegetable soup diet.
In this healthy Slism, we introduce a simple but effective vegetable soup recipe to accompany any soup diet plan with emphasis on the vegetable soup diet that you don't have to worry about because it's so low in calories.
Vegetable Soup Makes Reducing Calories in Your Diet Easy
The fact that soup made with vegetables can be made while staying low calorie is what makes the vegetable soup diet one of the most attractive soup diets out there alongside the cabbage soup diet. Eating vegetable soup has little effect on your weight even if you happen to overeat.
Not having to worry about gaining weight when you overeat allowing you to satisfy your appetite without the stress of strict rules for eating that more often than most are almost impossible to realize. Vegetable soup is gentle on your blood sugar meaning feeling less hungry.
In addition to holding nutritional value the ingredients of vegetable soup are rich in dietary fiber that is said to be great for your skin not to mention relieving constipation. Getting more vegetables in your diet has been seen as a great way to detox your body.
What Ingredients Make Vegetable Soup So Low In Calories
The reason why it is said you can slim down losing weight only eating vegetable soup is that it is so low in calories. It's no secret that vegetable soup like other soup diet works great if you are looking for a way to cut back on calories in your diet without starving.
In general, the ingredients used in vegetable soup consist of cabbage, carrots, and mostly onions. For best results in your diet adding tomatoes and ginger is highly recommended.
Cabbage is 23 Cal/100g. This means by adding 200g to your vegetable soup, the total calories added is only 46 calories. On the other hand, onion is 37 Cal/100g, slightly higher in calories but not something you have to worry about causing you to gain weight.
Recipe for Vegetable Soup both Nutritious and Low Calorie
Who doesn't want to start on a vegetable soup diet? Follows is a simple and effective vegetable soup recipe to get you started if that is what you want. Remember you may want to add tomato and ginger for best results.
7-Day Diet Weight Loss Cabbage Soup
“How I lose 10 pounds in 7 days with this cabbage soup diet AKA Military diet!”
Watch me make this cabbage soup from start to finish!
I’m going to Disneyland next week and decided that I didn’t want to take my muffin top with me, especially since I have this cute form-fitting shirt that I want to wear so bad…. WITHOUT SPANX!!
When I need to lose my gut or 10 pounds quickly I turn to 3 diets that never lets me down; my green monster smoothie diet, The 10 Day Green Smoothie Cleanse and my newest love, the 7-day cabbage soup diet!!
Here’s Why I Adore The Cabbage Soup Diet:
- It works!! It’s not science. Cut your calories, unhealthy sugar, starches, for a period of time while drinking lots of water and you’ll lose weight quickly.
- It’s quick!! By the morning of my 8th day, the scale is always 7-10 lbs lighter. My clothes fit differently, and my usually bloated gut is flat. I love it.
- I cheat!! I’ve discovered that I can cheat a bit on this diet. I’ve snuck a muffin in a few times. BEST. MUFFIN.EVER!! I’ve also used some condiments to spice things up.
- Great for pre-diets! This diet is GREAT for the start of a real diet/eating plan. You know, one where you eat a variety of healthy foods and a decent balance of calories. Sometimes you just need a jumpstart, a cleanse, a boost of confidence on the scale. This diet does it!
Side Note: If you’re interested in trying the green monster smoothie, click here to see how I prep my smoothies!
I know some people HATE these type of quick diets, but I love them! They work well for me and the weight stays off as long as I eat a balanced post-diet. If you jump back to eating bad sugars and carbs right away, you’re going to gain the weight back quickly.
Pace yourself. I mainly use this diet for quick weight loss for an event, the week before Thanksgiving or to jumpstart my spring dieting before swimsuit season.
As always consult a doc before cutting your calories like this!
What is the 7-Day Diet (Cabbage Soup Diet)??
OK so let’s talk about the 7-day cabbage soup diet! It’s an old diet that has been around for YEARS and revised over and over again. You are likely to find several different versions online.
Lately, these 7-day diets have become popular. Even Dr. Oz has one. I first read about it on a blog I stumbled upon and thought I’d give it a try, didn’t expect much though. Now I’m hooked!
I NEVER thought I’d like this cabbage soup, but it’s so good!
How Do You Do The 7 -Day Diet?
On the 7-day diet, you follow a specific eating plan every day. Along with eating these foods, you are allowed to have cabbage soup aka wonder soup aka weight loss soup aka miracle soup aka weight watcher soup (so many names for this soup.) whenever you’d like.
This unlimited soup rule is what drew me to the 7-day cabbage soup diet. I love that I can eat this soup in unlimited quantities. I HATE being hungry, and I will not stick to any diet if I’m hungry. Point. Blank. Period. Don’t forget you MUST drink eight glasses of water each day. My results vary if I slack on water, but 7-10 pounds is what I usually lose.
The Cabbage Soup Recipe ( Wonder Soup)
Now about this weight loss Cabbage Soup (Wonder Soup), most websites featuring this diet says you should boil the vegetables in water, uh…no ma’am!! I’ve always used chicken broth or vegetable broth with seasoned canned tomatoes, and it has never hindered my weight loss.
There is NO WAY I would be eating this soup every day if I made it with water. Yuck! Throughout the diet, I also use salt (very lightly), pepper, lots of herbs & seasonings, olive oil, and a tad of butter on potato day. I also add 0-5 calorie flavorings to my water to make sure I get in all my water if needed. These changes have never affected my results.
Watch me make this Weight Loss Cabbage Soup Recipe (Wonder Soup) from start to finish!
(Get the printable 7-day Cabbage Soup Diet Recipe Below)
7-Day Diet Eating Chart
(Don’t forget to drink your water daily and eat your cabbage soup as much as you like!)
My 7-Day Diet Cabbage Soup Diet Journal & Meal Suggestions
(Update: I now add detox tea with a squirt of fresh lemon to my mornings. WOW is all I can say! Try it! I use Total Tea but any detox tea will work)
Day 1- Eat nothing but fruit today (except for bananas) and as much of the diet cabbage soup as you’d like. You should try to stick with fruits with lower sugar content like apples, blueberries, etc. I enjoy eating baked cinnamon apples (using gala or Honeycrisp apples) in the morning, a large fruit salad and cabbage soup for lunch, and cabbage soup and a melon salad for dinner. Get your crunchy fix with dried fruits. Snack on fruit throughout the day. Frozen pineapples and frozen grapes make delicious treats. Also, frozen watermelon blended makes a refreshing, natural slushy. Today wasn’t as bad as I’d expected.
Day 2- Eat nothing but vegetables (except corn or other starchy veggies). However, you do get to start the day with a baked potato (russet or sweet). You will LOVE having this baked potato trust me! I never thought I’d be so happy to eat a baked potato in the morning! I prefer a sweet potato. For breakfast, I dice my sweet potato into cubes, sprinkled with a little olive oil and cinnamon and roast it in the oven along with some bell peppers and onions. For lunch, I do the cabbage soup, and a salad sprinkled with salt, pepper and olive oil. It’s pretty good. For dinner, I do rice cauliflower topped with a stir fry of zucchini, roasted carrots, and bell peppers with light soy sauce (cheating). I snack on baked spinach chips. Today was ok.
Day 3- Today you eat fruits AND veggies (except bananas, corn, and other starchy vegetables) You also don’t get a potato today, sucks! I just do a repeat of day one and two for my foods.
Day 4- Today you eat only bananas and milk/yogurt. This day is the DUMBEST day by far. I hate it. You can just have bananas and milk or unsweetened yogurt. Boooooo, but let’s make the best of it! For breakfast, I do a banana smoothie made with bananas, almond milk, and greek yogurt. For lunch, I eat cabbage soup. For dinner, I do another large banana smoothie and more cabbage soup. I make banana ice cream, by freezing banana slices and then blending them. I also eat some dried banana chips. It’s not that difficult of a day, very dull and if you hate bananas, I feel sorry for you babes.
Day 5- Today eat only tomatoes (6-8) and protein like fish, turkey, and chicken. I had no problems with this day since I love meat and was happy to get it! I made turkey sausage patties for breakfast topped with tomatoes. For lunch, I had grilled chicken topped with tomatoes seasoned with salt, basil, pepper and cabbage soup. For dinner, I had more wonder soup, but I added turkey breakfast sausage to it and more tomatoes. Very filling. I got tired of the soup on this day. Ugh!!
Day 6- Today its protein and veggies- Unlike yesterday you can have other vegetables besides tomatoes. I had turkey sausage and roasted veggies for breakfast. I had a stir-fry with chicken and veggies for lunch, so good. I had spaghetti squash with tomato sauce and ground turkey for dinner. Spaghetti squash is off limits (starchy), but I had to have it! Today was the best! I didn’t have any cabbage soup today. I was feeling over cabbage.
Day 7- Today it’s just fruits, vegetables, and juices. Booo. I hated today. I wanted more meat. Thank God it’s the last day. The scale says I’m 7 pounds lighter this morning, so that was great to see. I feel clean inside. I’m hungry today though, super hungry! For breakfast, I make a huge fruit and veggie smoothie using spinach, apples, oranges, grapes, and water. It was so divine and sweet! Kept me full until it was time for lunch! For lunch, I do a large salad, cabbage soup, and watermelon slushie. For dinner, I do another riced cauliflower stir fry with roasted veggies. I snack on baked cinnamon apples and cantaloupe.
Day 8- 10lbs down this morning and I can see it!! Tummy is nice and flat, and my face looks much slimmer. My husband notices my weight loss too. He’s not happy that my booty looks smaller. Neither am I! My fingers are slimmer, and my wedding ring fits different. Today I paced myself with food and will do so for the next week while on vacation. No sugary foods or bad carbs. I continue with a diet full of fruits, veggies, and lean meats. I incorporate eggs, oatmeal, & whole grain pasta and bread, honey and stevia as a sweetener. My calorie intake is now at it’s recommended level for a healthy weight-loss w/ exercise. I FEEL GREAT!!
Don’t Mess Up Your Beautiful Results.
Here are some of my favorite delicious and healthy snack recipes!
Italian Herb Baked Spinach Chips
Homemade Chicken Noodle Soup
Is there anything more comforting than homemade chicken noodle soup? Perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it.
The key is homemade stock made from chicken parts or a whole chicken. The iron rich gelatin from the chicken cartilage and bones is good for you, and one of the reasons why homemade chicken stock is so beneficial.
If you don’t already have a cache of homemade chicken stock, the following is a recipe for making the entire soup from scratch, starting with a whole chicken, parted out. Already have chicken stock? This recipe includes instructions for a 30 minute shortcut version as well.
This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles.
How to make Chicken Noodle Soup from scratch using a whole chicken
If you have a couple hours, making a chicken noodle soup entirely from scratch is the way to go. All you need is a whole chicken (cut into parts), water, celery, onions, and carrots, seasonings, and egg noodles.
The recipe is basically two parts: first you make the stock, then you strain out the bones, and make the soup.
Some recipes will have you cook the chicken you will use as meat in your soup for the entire time you are cooking the bones for stock. This will produce dry, over-cooked pieces of chicken.
To avoid dried out chicken in our soup, in our recipe we first separate the breast and thigh meat from the bones that we plan on using in the finished soup. We make the stock and then add the chicken meat near the end of cooking. You could also cook these pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.
To make the stock we first parboil the stock meat and bones, at high rolling boil, for 3 minutes, then discard the boiling water. This hard boil forces the scum to the surface all in one go. This is a classic stock making technique that helps produce a clear, clean-tasting broth. (You will still get all of the nutritional value from the chicken during the long simmering step that follows.)
We then return those parboiled meat and bones to the pot, add some celery, carrots, onions, garlic, and herbs, cover with water, and simmer for 1 1/2 hours to make the stock.
When the stock is ready, we strain out the solids, and add fresh veggies to the stock. Any vegetables you used in making the stock will have had all of their nutritional value simmered out of them after an hour, which is why we are adding fresh vegetables.
Once the soup and vegetables are simmering, we chop up the raw chicken breast and thigh meat we had removed from the bone in the first step and return it to the soup. Then we add in the dry noodles, and the soup is done when the noodles and chicken pieces are cooked!
The quick version: making chicken noodle soup in 30 minutes
If you already have chicken stock (again homemade is best), you can make this chicken noodle soup in 30 minutes or less; just start at step 6. Add chopped carrots and celery to the stock and bring to a simmer. Then add chopped chicken breast or thighs and bring to a simmer again. Then add dry noodles. When the noodles are done, add seasonings like parsley, salt, pepper, and thyme, and you’re done!
Homemade Chicken Noodle Soup Recipe
- Prep time: 15 minutes
- Cook time: 2 hours
- Yield: Makes about 3 quarts of soup
Prep the vegetables for the stock up front, then prep the vegetables for the soup while the stock is simmering to save overall start-to-finish time.
While this recipe shows the step for entirely homemade chicken soup, you could also easily make this chicken noodle soup starting with already prepared stock and some raw chicken. Use about 2 quarts of chicken stock, and 2 boneless skinless chicken breasts and 2 chicken thighs and proceed to step 6. Making soup this way will take about 30 minutes.
- One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
- 1 onion, quartered (for stock, peel on is okay)
- 3 cloves of garlic, peel on, cut in half
- 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
- 1 bunch of parsley
- 5 whole peppercorns
- 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
- Freshly ground black pepper
1 Separate breast and thigh meat from bones: Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup.
Remove and discard the largest pieces of breast and thigh skin. Cut away and discard excess fat from chicken pieces.
2 Parboil bones for 3 minutes: Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.
3 Make stock with parboiled bones, celery, carrots, onion, garlic, thyme, parsley, peppercorns: Return the now parboiled bones to the clean pot. Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.)
Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot.
Cover with an inch or two of water (about 3 quarts). Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.
4 Strain bones and solids from the stock: At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you could use it in a chicken salad. Rinse out the pot and return the stock to the pot.
5 Salt the stock: Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt.
6 Add carrots, celery: Add the sliced carrots and celery to the stock, bring to a simmer.
7 Cut raw chicken breast and thigh meat, add to stock: Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Return to a low simmer.
8 Add noodles, bring to simmer: Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook.
Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through.
9 Add parsley, salt, pepper, thyme to serve: Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste.
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Vietnamese Chicken Pho Ga Noodle Soup from Jaden of SteamyKitchen, note Jaden's method of cooking the chicken breast in the soup, and then removing it to shred the meat.
17.08.2017 7:56 pm Updated by Admin
Fat Burning Soups For Weight Loss. A simple 3-step plan to lose weight fast, along with numerous effective weight loss tips. If only losing weight was as easy as gaining it, right? While there are plenty of advertised ways to shed some pounds, there are only a handful of methods that actually work.
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