Hey guys,

I just thought of a question I forgot to ask my coach yesterday. Is it okay to use a little (1/2 cup or less) homemade chicken broth to sautee veggies or add to the soups? I make my own chicken broth from veggies and chicken and lots of spices. I strain it and let it chill so I skim off all the excess fat. Do you think this would be okay or is this a no-no. TIA

Carla posted a recipe which braised Bok-choi in chicken broth. I wouldn't think it would be a problem.

I'm making homemade chicken stock right now and use it in everything. I just made homemade chicken vegetable soup last night with chicken stock. Yum! We get whole chickens from a local farmer which have been raised outside/organically, keep the bones, and then make stock in the crockpot. I add it to everything. It brings a great flavor and has a lot of minerals that our body needs, so I don't see any problem with it, IMO.

my coach said I could have chicken broth if it had 5 calories per cup. I should have a cup if I got hungry.
College Inn Light and Fat-free is sold in my area and it quite palatable. Some of the others are vile!

be sure you don't include onions or carrots or other restricteds in your veggies and you will be good to go. I add the chicken soup mix to it, and some broccoli (or asparagus or any other veggie) and make a creamy soup which is awesome. Add a drizzle of olive oil (or hazelnut, or other nummy oil on top), even better!

Thanks guys!

I use the college inn chicken broth that is fat free and light also. I was told it was okay! I use it with all my veggies and when roasting any type of chicken!! It gives it that extra flavor!! Good Luck!

I use homemade chicken broth made with allowed ingredients and then put in the fridge and skim off all fat. I also use a store brand that I found that has 5 cal per cup and 0 fat and 0 carbs. I made chicken and zucchini soup for dinner last night! SOoooooo good.

Thanks guys, I'm looking forward to making some soup to enjoy in the cold evenings!