Bootcamp + Buffalo Chicken Soup.

Well last night was just delicious.

First off, the beginner’s boot-camp I taught for a few of my co-workers in Central Park was SO FUN! I seriously loved every second. I had been nervous all day because I’ve never taught anyone other than John how to do any specific workouts, but my peeps were so great. I helped them modify moves for their fitness level & any problems (one has back problems) while also showing them to keep moving during the hard parts by scaling back a bit instead of stopping. Here is the workout we did which first started with a 1/2-ish mile walk to the park from work.

*Forward arm circles
*Backwards arm circles
*March in place

Circuit 1: 
*Jumping Jacks
*Star jumps landing in a squat

We did 15 jumping jacks, followed by 15 star jumps, then 20/20, 25/25, 30/30. Minimal rest between each set.

Circuit 2:
*Mountain Climbers
*Crawl out/push-up/crawl back

We did these in sets of 10/10, 15/15, 20/20, 25/25.

Circuit 3:

We did these in sets of 10/10, 15/15, 20/20, 25/25.

Circuit 4:

We did 10 seconds, 15 seconds, 20 seconds, 25 seconds with just a second or 2 of rest between them.

Cool-down stretches.

It took us about 35 minutes and I had them focus on form rather than going super fast. Even my butt was kicked after this! Those star jumps to squat and regular squats have my booty burnin’ today! 😉

Even more incentive now to study for my PT certification!

After class I stopped at Trader Joe’s to get ingredients I needed for what I had been craving & researching all day: healthy buffalo chicken soup!

This is the recipe I used and modified:


2 tbsp olive oil
2 garlic cloves, smashed & diced
1 medium sweet onion, diced
1 tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup Frank’s hot sauce (less if you want less spicy, more if you want extra spicy)
1 can chunk chicken in water (or you can use 2 boneless skinless chicken breasts already cooked & pulled, but i’m poor and lazy 🙂 )
1/4 cup grated Parmesan cheese (i used the kind you shake out)
1/2 of single serving Fage 2% plain Greek yogurt (or Chobani)

Optional: blue cheese crumbles, scallions, crackers, baguette

Heat medium/large soup pan on medium heat and add 2 tbsp olive oil. Throw in diced onion, stir to cover in oil and lower heat, letting it cook & get soft for about 5 minutes. Keep stirring & add smashed diced garlic & let cook for 2 minutes. Keep stirring & add 1 tbsp flour. Let cook for 1-2 mins and stir in buffalo sauce, chicken broth, cheese, & chicken, stirring constantly. Raise the heat & let it come to a boil, then reduce heat & let it simmer for 15 minutes, stirring occasionally.

At the last minute, stir in by the spoonful the 1/2 container of 2% Greek yogurt. You can add the whole container if you want, this just makes it creamy! Take pot off the heat and keep stirring for a few minutes to make sure yogurt is mixed in well.

photo 2

Serve with crackers, blue cheese crumbles & toasted crunchy bread. Or whatever your heart desires.

Perfect crackers for this soup!
Perfect crackers for this soup!

photo 1 (1)

I have never made soup before so I’m crazy proud of myself. This soup is to die for. It makes about 4 servings that I measured out at 1.5 cups which is about 325 calories, including the little forkful of blue cheese crumbles.

(I was already ready for dinner tonight, writing this at 6:30 AM on my way to the gym)

Make this now.

What is your favorite soup?

6 thoughts on “Bootcamp + Buffalo Chicken Soup.”

    1. SO happy you tried it and liked it!! I think I have to make another batch this week! So hard to choose between that and my new turkey chili but nothin’ wrong with soup for lunch AND dinner, right?! 😉

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