High Protein Chicken Noodle Soup
Ingredients:
64 fl oz (1.89 L) Water
32 fl oz (946 ml) Organic chicken sipping bone broth
4 breast Chicken breast
8 stalk large (11"-12" long) Celery raw
8 large (7-1/4" to 8-1/2" long) Carrots
1 White onion
8 oz (227 g) Penne chickpea pasta
3 clove Whole peeled garlic
1 ½ tbsp, leaves Thyme dried
¼ tbsp Rosemary leaves dried
½ tsp, crumbled Bay leaf
2 tbsp Olive oil
2 tbsp Oregano
1 serving Salt and Pepper, to taste
Instructions:
Preheat your oven to 425 and cook your chicken breasts until 165 degrees Fahrenheit; about 40-50 minutes
While your chicken cooks, dice your onion, chop your carrots and celery, and mince your garlic
In a large Dutch oven or stock pot, heat your olive oil over medium heat, then sauté your onions until slightly translucent. Then add your carrots and sauté for about 2-3 minutes, stirring occasionally. Then add your celery and sauté for 2-3 minutes, stirring occasionally.
Pour in your bone broth and water and bring to a boil. While waiting for it to come to a boil, add in your spices.
Once it comes to a boil, reduce to a simmer and let it simmer till your chicken is done. When the chicken is done, shred it or cut it into bit-size pieces and add to your soup.
Salt and pepper your soup to taste, bring it back to a soft boil and add your noodles. Cook till noodles are done and serve while hot!
Macronutrients:
*Recipe makes about 6 servings
Estimated Calories per serving: 450
Protein: 52 g/serving
Carbs: 12 g/serving
Fat: 12 g/serving
