Meal Details
1. Homemade chicken noodle soup
280 cals, 32p, 17c, 8f (per meal)
1 medium (2-1/2" dia) (110g)
1 tsp (1g)
1 tsp, leaves (1g)
1 tsp, leaves (1g)
1 tbsp (15mL)
1 1/2 cup (57g)
3 clove(s) (9g)
1 cup chopped (101g)
1 cup chopped (128g)
8 cup(s) (mL)
1 lbs (454g)
1
Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides but not fully cooked, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
2
In the same pot, add the onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
3
Pour in the chicken broth and add the thyme, basil, and parsley. Bring to a boil.
4
Return the chicken breasts to the pot, reduce the heat to a simmer, and cook until the chicken is fully cooked, about 10-12 minutes. Transfer the chicken to a plate and let it cool slightly.
5
Add the egg noodles to the pot and cook according to the package instructions, usually 8-10 minutes.
6
While the noodles cook, shred the chicken with two forks.
7
Return the shredded chicken to the pot, stir, and season with salt and pepper to taste. Serve hot.
2. Simple salad with celery, cucumber & tomato
130 cals, 4p, 13c, 5f (per meal)
2 package (5.5 oz) (310g)
6 tbsp (90mL)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.