Meal Details
1. Homemade chicken noodle soup
560 cals, 63p, 35c, 17f (per meal)
2 medium (2-1/2" dia) (220g)
2 tsp (1g)
2 tsp, leaves (1g)
2 tsp, leaves (2g)
2 tbsp (30mL)
3 cup (114g)
6 clove(s) (18g)
2 cup chopped (202g)
2 cup chopped (256g)
16 cup(s) (mL)
2 lbs (907g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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
85 cals, 3p, 9c, 3f (per meal)
1 1/3 package (5.5 oz) (207g)
4 tbsp (60mL)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 cucumber (8-1/4") (401g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.