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Tag Archives: soup

Apple Onion Soup

Posted on November 08, 2013 by

Apple Onion Soup

Apple Onion Soup

A quick version of classic onion soup flavored with chunks of tart apple.


1 tbsp unsalted butter

1 lb medium onions , thinly sliced

2 medium apples , peeled, cored, and chopped (Granny Smith)

6 cup low sodium chicken broth

1/2 tsp ground thyme

1 pinch salt and pepper (to taste)

1/3 cup shredded Swiss cheese


  1. In large pot, over medium heat, melt butter.
  2. Add onions and apples.
  3. Cook, uncovered, until apples and onions are tender, stirring occasionally.
  4. Add broth and thyme. Partially cover, simmer 20 minutes, stirring occasionally. Add salt and pepper to taste.
  5. In 6 serving bowls, add 1 tablespoon cheese. Ladle hot soup over cheese, serve.


Makes 6 servings

Nutritional Information:

Calories: 106, Total Carbs 14.8g, Fiber 3.2g, Fat 3.6g, Protein 5.4g

Adapted from

Printable Recipe – Apple Onion Soup

Slowcooker Creamy Chicken & Tomato Soup

Posted on October 25, 2013 by

Slowcooker Creamy Chicken & Tomato Soup

Slowcooker Creamy Chicken & Tomato Soup


8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (light), shake before opening can to avoid separation
3 14 oz. cans diced tomatoes and juice
2 cups of chicken broth, fat free
1 small can of tomato paste
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)
Nutritional Information: (serves 8)
Calories                 329
Fat                           8.6g
Carbohydrates        15g
Fiber                        3.5g
Protein                     39g
Recipe adapted from Everyday Paleo

Greek Chicken, Lemon & Egg Soup

Posted on September 13, 2013 by

Greek Chicken, Lemon & Egg Soup

Greek Chicken, Lemon & Egg Soup


4 cups cooked, shredded chicken
10 cups chicken stock or broth
3 eggs
1/3 cup fresh lemon juice
2 cups cooked spaghetti squash
1/4 cup fresh parsley, chopped
salt and pepper to taste
freshly grated parmesan cheese (optional)
Cook chicken breasts or use rotisserie chicken for a time saving approach!  Shred the chicken and add with the broth to a large saucepan.  Bring to a boil and remove from heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture. (Dumping the eggs into the hot soup will result in scrambled eggs).  Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary. Do not bring to a boil. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
Nutrition Facts:
Approx nutrition info per serving:  1 1/2 cups
Calories             289
Fat                       15g
Effective carbs       4g
Protein                 33g
Serves 8