Chicken noodle soup was always comfort food for us growing up (as was for most people). We decided to make it a little leaner by omitting the noodles and replacing them with more veggies. The beauty in this recipe is its simplicity as well as its ability to be made in large quantities for repeated ingestion. We make enough to last a few dinners!
Calories (per bowl): 156 Protein: 22 g Total Carbs: 6 g (4 g net) Fiber: 2 g Fat: 5 g
Prep Time: 5 min
Cooking Time: 45 min
What is needed (Makes 8 bowls):
- 3 lbs lean boneless chicken thighs
- 64 oz of pure chicken stock (get the stuff without MSG)
- 1 pound baby carrots
- 1 pound chopped organic celery
- 1 onion chopped into quarters
- Extra virgin olive oil and pepper
- Optional – small red potatoes and quinoa
Directions
- Heat a tbsp of olive oil in a big soup pot on medium heat
- Throw chicken in and brown for about 5-7 minutes on each side
- Pour in chicken stock and the rest of the ingredients
- Cover and simmer for about 30 minutes
- Serve and warm your lean soul
