All posts in Chicken

Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

Print Recipe Add to Collection
5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:

This Vegetable Soup is incredibly freezer friendly!

Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).

With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.

Freeze up to 3 months.

To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).

* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.

Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

Print Recipe Add to Collection
5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 6% | Calcium: 12% | Iron: 6%
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This is SOOOOOO good… absolutely delicious! And not only is it a flavor bomb, you won’t believe how easy this beautiful dish is to make, all in one pan!!!

It requires just 5-minutes (or less) prep with only 4 ingredients and rich, delicious flavors! An easy one pot dish, healthy, simple, and gluten-free dinner recipe.

It is freezable and can easily be prepped ahead (as in make all the meals on the weekend and then stick them in the oven throughout the week).

If you’re a beginner, or just want something tasty and easy to cook, you should definitely give this a go!

Print Recipe Add to Collection
5 from 1 vote

Chicken Breast with Pesto, Tomato and Cheese Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Servings: 3 people
Calories: 265kcal

Ingredients

  • 3 Chicken breast (or turkey breast)
  • 1 tbsp Lemon juice
  • 2 tsp Minced Garlic or 3 minced cloves
  • Chicken broth mix (or salt to taste)
  • Basil Dried – Optional to taste
  • Oregano Dried – Optional to taste
  • Parsley Dried – Optional to taste
  • Thyme Dried – Optional to taste
  • Paprika Optional to taste
  • Black pepper Optional to taste
  • Salt Optional to taste
  • 3 tbsp Basil pesto sauce
  • 1 Tomato sliced (Roma is the best option)
  • 3/4 cup Mozzarella cheese (Italian blend cheese or Feta or Parmesan or Asiago or provolone)

Instructions

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a glass baking dish or casserole dish. Season chicken with Lemon juice, Garlic, Chicken mix (or salt, to taste), Pepper (or Paprika optional to taste) and optional dried herbs such as: Basil, Oregano, Parsley and Thyme.
  • Spread pesto on each chicken breast. If you don’t have homemade pesto, you can use store-bought Basil Pesto Sauce,
  • Layer tomatoes on top of the chicken. I usually remove the seeds from tomatoes.
  • Top with cheese.
  • Bake for 30-40 minutes or until chicken is cooked (no longer pink in the middle) and cheese is melted and golden brown.
  • Plate and enjoy with mixed greens salad, white rice and or Sauté potatoes. Pasta or steamed broccoli would also go nicely with this dish.
  • It really is that easy!

Notes

Prep Ahead: You can assemble this Chicken Breast with Pesto, Tomato and Cheese 1-2 days before baking. Cover tightly with plastic wrap and store in the refrigerator. Then, follow regular baking instructions! Just allow 5-10 minutes more cooking time as the casserole will be starting from a cold state.

Make Ahead: Or you can bake the chicken in advance, but it DEFINITELY tastes best straight from the oven.

Freeze the extras: Double the recipe and freeze the extras. Coat chicken with pesto, arrange in freezer safe container and sprinkle with mozzarella cheese (the tomatoes should not be added until you are ready to bake the dish). Loosely place a piece of plastic wrap directly on chicken. Cover the entire dish with a second sheet of plastic wrap. Store in the freezer for 1-3 months!

Note: If it is a little watery, just drain or use as a sauce for the rice or if you prefer, brown your chicken breast first (Browning your chickens first will keep the juices inside the chicken. 🙂):

  • Heat a pan with a small amount of oil on high heat.
  • Place the chicken in the pan for 2-3 minutes on high just to brown the chicken, repeat on the other side, repeat with all chicken breast.
  • Continue with the recipe as directed.

Nutrition

Calories: 265kcal | Carbohydrates: 6g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 634mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19% | Vitamin C: 13% | Calcium: 24% | Iron: 11%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Lasagna made with ground chicken in a Béchamel (white) and tomato sauce.

Print Recipe Add to Collection
5 from 1 vote

Creamy Chicken Lasagna Fast2eat Recipe

Course: Main Dish
Cuisine: Italian
Servings: 6 people
Calories: 711kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Chicken Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
  • 200 g Mozzarella cheese shredded (200g=7oz)
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this Béchamel (white)
  • 1/2 cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.

Use the Tomato sauce Fast2eat Recipe, as well as Chicken Béchamel (white) sauce Fast2eat Recipe. Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever. You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones. Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉

 

Nutrition

Calories: 711kcal | Carbohydrates: 68g | Protein: 64g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2128mg | Potassium: 1280mg | Fiber: 5g | Sugar: 15g | Vitamin A: 26% | Vitamin C: 43% | Calcium: 50% | Iron: 26%

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

Tomato sauce Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Pre-cooked diced chicken is the Fastest way to have a delicious chicken dinner. Make versatile boiled chicken breasts your go-to ingredient to get dinner on the table Fast.

The liquid used to cook the chicken works well if you want a basic chicken stock to use in recipes or freeze for later.

A Fast and easy chicken recipe perfect for the beginner or the expert!

Boiling or poaching chicken means cooking it in hot liquid. This is an ideal Fast method for cooking chicken breasts. Cook it in large batches and freeze to toss into dishes as you need it, having some ready-to-eat white meat on hand is the ultimate time-saver.

Print Recipe Add to Collection
5 from 1 vote

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe

Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Servings: 5 cups diced chicken
Calories: 239kcal

Ingredients

  • 1 Kg Chicken breast - boneless skinless
  • 2 tbsp Lemon juice
  • 8 cups Water - enough to cover the chicken
  • 2 tbsp Chicken broth mix (concentrated chicken broth powder)
  • Salt (optional)
  • Black pepper (optional)

Instructions

  • Season the chicken with Lemon Juice.
  • Cut the chicken into small pieces for Faster cooking.
  • To save time boil the water using an Electric Kettle.
  • Place the chicken in an electric pressure cooker OR in a straight-sided pot OR in a Set 'n Forget Programmable Slow Cooker, large enough to hold the chicken pieces comfortably. Add enough boiled water to cover the chicken.
  • Add Chicken Broth Mix. Or if you don’t like concentrated chicken broth powder feel free to add other vegetables and herbs, such as fresh thyme, parsley, bay leaves, green onions, onions, carrots, celery, garlic, paprika... it's your chicken 😉
  • If desired, add any other ingredients for flavouring the liquid and chicken.

Cooking the chicken in a Pressure cooker

  • My favourite choice. Faster!!!! Pressure cooker makes incredibly tender and flavorful chicken in minutes! I have an electric pressure cooker, and it is time saver. You can program the time and simply forget it making your meal.
  • Toss the frozen (or not) boneless, skinless chicken breasts in, the electric pressure cooker, close the vent, and set the pressure to high for 5-6 minutes (if you are using the whole one - up to 2kg/4lbs 15-20 min or bone-in pieces 8-10 min). Then, depending if you are in a hurry, wait or quickly release the pressure and remove the chicken. That’s it! From frozen to tender, juicy, delicious, and almost like a miracle chicken in 5 minutes!

Cooking the chicken in a large straight-sided pot

  • I have never done it in a regular pot. It’s TOO long to wait. But… it’s your choice 😉
  • Bring to boiling on medium-high heat; reduce the heat, maintaining a very gentle simmer, and cook for about 1 hour 30 minutes until the chicken is no longer pink (Pieces 74°C (165°F)/Whole 82°C (180°F))

Cooking the chicken in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place chicken breasts in crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Drain and use

  • When the chicken is done, drain through a Strainer or Colander into a Large Bowl.
  • Remove the chicken from the Strainer or Colander and discard any vegetables and seasonings (if any).
  • When chicken is cool enough to handle, if the chicken has skin and or bones, pull it off and discard.
  • From that point, you can use your chicken any way that you desire. From serving it with side dishes to shredding it to use in all sorts of recipes. I like to do both!
  • Serve the chicken as desired. Or cool the chicken completely and transfer to Food Storage Container. Cover and refrigerate for up to 5 days or freeze for up to 6 months.

To store the broth

  • Cover and chill for up to two days or freeze for up to two months. You can also freeze the broth in a Large Ice Cube Tray to use as flavor boosters.

Notes

An average-sized, boneless, chicken breast is 150-250g (6-8 oz).

For a Faster cooking time, opt for skinless, boneless chicken breast and use cut-up or cubed chicken breast in an electric pressure cooker.

Use 1 tsp (5g) concentrated Chicken Broth Mix for 1 cup of water. Chicken broth powder usually has high sodium content, so treat it as flavoured salt. If more "saltiness" is desired, add a teaspoon of salt, stir, taste, and repeat.

Whenever I need hot or boiling water for anything, I use my Electric kettle. Electric kettles are constructed to boil water Faster than a pot on the stove. Tea and coffee are a given, but think beyond that: Cooking vegetables? Making soup? Cooking corn? Poaching chicken? Boil your water in your electric kettle and then pour it into the pot you need. Most electric kettles automatically shut off when the water has reached a full boil. Which means you can fill it with water, turn it on, and leave the room to do something else. No worry, no mess, and time-saver.

Nutrition

Serving: 125g | Calories: 239kcal | Carbohydrates: 2g | Protein: 47g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 1187mg | Potassium: 516mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin C: 6% | Calcium: 4% | Iron: 8%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
F
F
125 people follow Fast2eat
Twitter Pic vncprado Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog Twitter Pic TheColla Twitter Pic inRoundJ Twitter Pic susaneng
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

error

Enjoyed the recipe? Please spread the word :)