With all of the Thanksgiving left overs I thought it would be perfect timing to share this recipe!
I had been craving chicken noodle soup ALL week since it started snowing and finally took a few minutes (seriously, it really only takes a few minutes) to make some with the left over turkey my Mom sent home from Thanksgiving dinner yesterday (thanks, Mom!)
The recipe couldn’t be easier and I make it in a way that makes it easy to “track your macros,” and add more or less protein, carbs, etc. as you prefer so it’s perfect for any “diet!”
Ingredients:
- 1 box chicken broth or vegetable broth (it’s almost impossible to find chicken broth in stores that isn’t loaded with extra garbage and SUGAR so I opt for veggie broth + poultry seasoning)
- carrot, onion, celery mix (I buy the pre-cut trio at Safeway/Sobeys as I don’t normally eat a lot of carrots or celery this makes it easy for me!)
- 1 bag of “fettuccine style” Shiritaki noodles (these are the low carb tofu noodles available at the grocery store) OR spiralized veggie noodle of your choice (carrot, daikon, zucchini)
- oregano, dill, basil, lemon, salt, & pepper
- cooked chicken or turkey (cut of your choice, this calorie count is based on chicken or turkey breast, but would be great with thigh or shredded rotisserie chicken from the store for convenience)
Method:
- Spray a sauce pan with non-stick cooking spray, add vegetable mix and let soften for 1-2 minutes
- Add stock to the pot and bring to a boil, add spices to taste and let simmer uncovered for 8-10 minutes or until vegetables are cooked to your liking
- While the soup is simmering rinse your Shiritaki noodles well and pat dry
- To prepare 1 serving take 1/2 of the package of noodles and place them in the bottom of a bowl, cut into thirds or “bite sized” pieces of your liking
- Before removing the soup from the stove add spices of your choice and season to taste- this will vary depending on how much stock you use and your flavor preference, start small and add!
- When you’re ready to serve add shredded cooked chicken or turkey to your bowl with the noodles (I used 2 oz which was the perfect portion for me) and cover with 1 cup of the soup mix, enjoy!
- *By adding the stock to the noodles/chicken separately it allows you to control your portion size and quantities so you can add more or less depending on what works for your nutritional needs
- *By adding the stock to the noodles/chicken separately it allows you to control your portion size and quantities so you can add more or less depending on what works for your nutritional needs
I was SO satisfied with this soup and it totally hit the spot, the tofu noodles were the perfect stand in for a normal noodle and I didn’t even notice the difference!
I served mine with an open face toasted ham & fat-free grilled sandwich on a homemade low-carb spinach flatbread (you’ll have to wait for my cook book for that recipe!) and topped my soup with a few Chicharonnes (pork rinds) in place of crackers- it was the perfect combo for a cold-day and a great way to use up some turkey left overs!
Macros per serving: (based on 1 cup of chicken broth, 2 oz of chicken breast, 1/2 package of Shiritaki noodles, and not including vegetables)
19 g protein
2 g net carbohydrate
2 g fat
Total: 102 calories
ENJOY!
Don’t forget to tag me in your creations, @ifbbprokyfit #kyfitcreations #kycooks