Weightloss Chicken Soup Recipe

  • 6 ounces boneless/skinless chicken breast
  • 6 ounces tofu
  • 4 cans chicken broth
  • 1 package frozen japanese vegetables or stir fry vegetables
  • 3 stalks celery chopped
  • 2 teaspoons fresh ground ginger
  • 1 teaspoon rice vinegar
Cook all ingredients together (except veggies) and season with pepper to taste (no salt!). Then add veggies and cook another five minutes, but don't let them get mushy.

Note: There's barely any calories in this dish and seems to have low sodium!

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