Chicken Noodle Soup

A couple high-protein substitutes makes chicken soup perfect for the cold-weather cut! Makes 5 servings. Macros per serving: 376 cal • 37 P • 32 C • 9 F

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Ingredients

• 500g rotisserie chicken meat (no skin, shredded)
• 178g protein pasta (dry weight)
• 4 cups chicken bone broth
• 200g carrots, chopped
• 150g celery, chopped
• 3 cloves garlic, minced (be real - I used jarlic)
• Fresh ginger, grated (to taste)
• Salt, pepper, Italian seasoning, crushed red pepper, sage

Instructions

1. In a dutch over (or other big-ass pot) over medium-high heat, add a little olive oil and cook your carrots and celery for a few minutes, until softened. Season with salt and pepper.
2. Add the garlic and ginger to your veggies, stir, and continue cooking until nice and fragrant, another ~30s to 1 minute.
3. Add chicken bone broth and about 3 cups of water. Season with Italian seasoning, crushed red pepper, rosemary, sage, pepper, and salt (careful with the salt, though). TASTE IT! Season more as needed. You may also need to add a bit more water (I used around 4 cups total).
4. Bring to a boil, and add your uncooked pasta. Make sure all your noodles are covered in the broth! Let boil until pasta is al dente, then immediately remove from heat to stop the pasta from overcooking.
5. Add rotisserie chicken meat, taste, and season again as needed.
6. Enjoy!

Tips & Tricks

• When making the broth, just go nuts. Add whatever seasonings you like. Add as much water as you think you need. My broth was a bit too “rich” before adding water (and I over-seasoned 🙊), so I just added a bit more water until I liked it.
• Honestly, this is pretty close to a traditional chicken noodle soup recipe - the real magic is in the protein pasta and the chicken bone broth. This reduces calories and brings the protein way up!
• Feel free to add even more chicken for a protein boost, or less noodles for fewer calories. You can also sub rotisserie chicken meat for just shredded chicken breast for a better calorie to protein ratio, just at the expense of a bit of flavor.
• If you’re okay with more calories, you can even use egg noodles to get closer to that “traditional” chicken noodle soup. Just adjust your cook times accordingly.

Macro Breakdown