Leftover 15-Minute Chicken Soup Recipe

myWholeLifeBy myWholeLife Team  , ,   ,

November 9, 2012

It's Fall heading into the winter season, and I am craving warmth — so that means I am eating a lot of soups and stews to keep me warm on the inside. Sometimes, when I just don’t have the time, or am looking for a quick fix, I turn to this simple, classic recipe. It just so happens that this recipe is not only tasty, but it is a perfect weight loss meal.

The fresh leafy greens provide loads of calcium, which is great for revving up your metabolism, and the chicken or turkey provides a great source of lean protein that activates glucagon, our fat burning hormone. The whole grain rice even provides B vitamins to support our hormone function.

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1L organic low-sodium chicken stock

2 handful raw dark leafy greens (spinach, kale, Swiss chard)

1 lemon, juiced

1½ cups chopped leftover roast chicken breast

2 cups cooked leftover whole grain rice

salt and pepper to taste


1Bring stock to a boil.

2Add leafy greens and cook until wilted.

3Add lemon juice, cooked chicken and rice

4Simmer for 3 minutes and serve.