Chicken Soup Diet

Breakfast's the most important meal of the day, right? Right. Have a good breakfast, and not only will your metabolism be boosted, but you'll have a lot of time to burn off those calories throughout the day.

So, what is the chicken soup diet?
Well, basically, on this diet, you eat one good meal a day (breakfast), and then can have as much chicken soup as you want for the rest of the day. Sounds good, no?

Day 1
Breakfast: 1 cup of vanilla, fat free yoghurt with 1/2 a cup of chopped fruit salad, sprinkled with wheat germ

Day 2
Breakfast: 1 cup of ricotta cheese with 1/2 a tablespoon of sugar, and a dash of cinnamon. 2 pieces of wholegrain bread, toasted, and 3 dried figs

Day 3
Breakfast: 1 and a half cups of Total cereal, with 1/2 a cup of nonfat milk, and half a cup of calcium enriched orange juice

Day 4
Breakfast: 1/2 a cup of prune juice and 1 small, wholewheat bagel, topped with 1oZ of melted, fat-free cheddar cheese

Day 5
Breakfast: 1 and a half cups of wooken wheaten cereal, and 1/2 a cup of nonfat milk


If you wish to do the diet for a week, choose your two favourite breakfasts and do them again! Remember - after you've had your breakfast, you can eat as much chicken soup as you like for the rest of the day!

THE CHICKEN SOUP RECIPE
Taken from the brilliant pro-ana website, www.fading-obsession.com
2 Tbs. oil, best if you use olive oil
4 parsnips cut into 1/2 inch pieces (this is about 1 lb. of parsnips)
4 ribs celery sliced
1 turnip cut into 1/2 inch pieces (3/4 of a pound)
1 jalapeno pepper, seeded and chopped
1 Tbs. chopped garlic2 tsp. salt
1/2 tsp. cayenne pepper
16 cups reduced fat, low sodium, chicken broth
7 cans (5 oz. each) of chicken, or 5 cups (1 1/2 lbs) fresh chicken (cooked)
1 bag (16 oz.) frozen carrots1 box (10 oz.) frozen broccoli florets
1 box (10 oz.) frozen chopped collard greens
1 1/2 cups frozen chopped onions
1/4 cup lemon juice
1/4 cup chopped fresh dill or 1 tbs. dried dill.

Using a large pot, heat the oil over a medium head. Add the parsnips, celery, turnip, jalapeno pepper, garlic, salt and cayenne pepper. Cook all the vegetables until the are crisp-tender...this should take about 15 minutes. Add the broth, chicken, carrots, broccoli, collard greens, onions, lemon juice and dill. Bring it to a boil, reduce heat and let it simmer for 5 minutes.
This will make 26 cups of soup.