Macro Perfect Hearty Chicken Soup

Prep: 10 min 

Cook: 25 min 

Makes: 5 servings 

Calories: 431 g/serv 

• Protein: 33g, (31%)
• Carb: 41g, (38%)
• Fat: 15g, (31%)

Ingredients 

• 1 whole chicken (about 3-4 lbs), broken down into pieces
• 8 cups water
• 12 cups egg noodles (~1.5--16oz packages)
• 1 cup white rice
• 4 carrots, peeled and sliced
• 2 celery stalks, chopped 
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 cups fresh spinach or kale, chopped
• fresh parsley, chopped, for garnish 

Instructions

1. In a large pot, add the chicken pieces and cover with 8 cups water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for approximately 30 minutes, skimming off any foam that rises to the surface.
2.  Remove the chicken pieces from the pot and set them aside to cool. Once cooled, discard the skin and bones. Shred the chicken into bite-sized pieces using two forks or mixer with paddle attachment.
3. In the same pot with the chicken broth, add the rice, carrots, celery, onion, garlic, bay leaves, thyme, rosemary, oregano, salt, and pepper. Bring the mixture to a simmer and let cook for 20-25 minutes or until the rice is cooked and vegetables are tender.
4. Add the spinach and shredded chicken back to the pot and let it heat through for a few minutes.
5. In a separate pot, cook the egg noodles or pasta according to package instructions until al dente. Drain and set aside.
6.  Add the cooked noodles or pasta to the chicken soup.
7.  Stir in the spinach or kale and let wilt in the soup for 2-3 minutes.
8.  Finish the soup by adding the lemon juice to brighten up the flavors. Adjust salt and pepper to taste.
9.   Remove the bay leaves and ladle soup into bowls. Garnish with fresh parsley.

Note: Egg noodles included in protein calculation.