Cream of Chicken Soup W/ Veggies & Fat – Simple Lunch

I thought I would share a simple lunch you can make while on the system!



1 Packet Better U Cream of Chicken Soup.

Veggies: Green Pepper, Red Onion, and Yellow Pepper

Fats: 2 TBSP of Avocado Oil or Olive Oil

Seasonings: Garlic Powder, Chili Powder, Sea Salt & Pepper



1: Prep Veggies for cutting by washing them.

2. Cut Veggies into small pieces.

3. Add to pan and place on the oven, add a little water and a little avocado oil plus the seasoning. Cook on Medium High for 6 minutes, just to warm them up. We want to retain the crunchiness.

5. Bring water to a boil. Pour 6-8 Ounces into a measuring cup or bowl.

6. Add Cream of Chicekn Soup to hot water and whisk until all powder has been dissolved.

7. Place 1-2 cups worth of veggies into a bowl.

8. Pour soup over veggies.

9. Add 2 TBSP of Avocado Oil or Olive Oil to your Soup.

Stir and Enjoy

(Garnish with Sea Salt and Pepper to taste)

All Finished


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