Cheryl Forberg, RD. Biggest Loser Nutritionist

 
 

Slimming Soup

07 October 2008 Cheryl Forberg 0 Comment

I received so many emails about the delicious soup recipethat Rocco shared with Amy a couple weeks ago. I decided to post another BL-friendly soup recipe today. I developed this one for the The New Mayo Clinic Cookbook: Eating Well for Better Health  (Oxmoor House). It's light, satisfying and high in protein.   I generally use milk whenever I can because of its superior nutritional profile.  In this case, soy milk was used because of its nutty flavor and special complement to the edamame. Enjoy!


 

So5chicken_noodleGingery Chicken Noodle Soup This souped-up version of the ultimate comfort food features fresh soy beans, known as edamame. For a vegetarian version, substitute small cubes of extra-firm tofu for the chicken and use vegetable stock.
  • Ingredients:
  • 3 ounces dried soba noodles*
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 tablespoon peeled and minced fresh ginger
  • 1 carrot, peeled and finely chopped
  • 1 clove garlic, minced
  • 4 cups  nonfat reduced-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce   
  • 4 skinless, boneless chicken breast halves, about 1 lb, chopped
  • 1 cup edamame
  • 1 cup plain soy milk
  • 1/4 cup chopped fresh cilantro 
  • Instructions:
  • Bring a saucepan three-fourths full of water to a boil, add the noodles and cook til tender, about 5 minutes.  Drain and set aside until needed.
  • In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the ginger and carrot and sauté for 1 minute. Add the garlic and sauté until softened but not browned, about 30 seconds.
  • Add the stock and soy sauce and bring to a boil. Add the chicken and edamame and return to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked and the edamame is tender, about 4 minutes. Add the soba noodles and soy milk and cook until heated through; do not boil.
  • Remove from the heat and stir in the cilantro. Ladle into individual bowls and serve immediately.
  • *  Soba noodles are made from buckwheat flour. They lend an authentic flavor to this Asian-inspired soup.  If you can't find them, a whole grain noodle such as linguine will work well.
  • Serves 8
  • Nutritionals Per Serving:
  • Calories 184 Protein 22 g, Carbohydrate 11 g, Total Fat 4 g, Cholesterol 33 mg, Sodium 267 mg, Fiber 2 g
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Recipe and photo from The New Mayo Clinic Cookbook
  • Photography by Sheri Giblin
  • Copyright 2004 Weldon Owen Inc.
  • Editorial Content Copyright 2004 Mayo Foundation
  • for Medical Education and Research
    • Last modified on Monday, 21 June 2010 18:05
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    Cheryl Forberg

    Cheryl Forberg

    biggest_loser_logoCheryl Forberg, R.D., is one of the few professional chefs in the country who is also a registered dietitian. As nutritionist for NBC's "The Biggest Loser" for 12 seasons, she developed delicious, healthy recipes that help contestants make fundamental lifestyle changes.

    A James Beard award-winning recipe developer, Cheryl has contributed to titles in the "Biggest Loser" book series, as well as authored Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You (Rodale 2008), which showcases her expertise in weight loss and anti-aging nutrition. A graduate of UC Berkeley and a former research dietitian at Cedars Sinai Medical Center in Los Angeles, Cheryl is in demand as a lecturer and teacher, and travels throughout the United States giving nutrition classes and demonstrations.

    Her latest book is Flavor First.

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