American · Dinner
Chicken Noodle Soup (GLP-1)
Poached chicken breast shredded into a light broth with carrot, celery, onion, and a modest amount of whole wheat noodles. Cannellini beans add fibre and body. Seasoned with thyme, bay leaf, and black pepper. A protein-forward, low-carb take on the classic served hot in a bowl.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
389Calories
40.6gProtein
8.2gFat
37.6gCarbs
6.4gSugar
7.4gFiber
935mgSodium
106mgChol
1.6gSat Fat
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Dice the carrot, celery, and onion, mince the garlic, and cut the chicken breast into two pieces for even poaching.
2
Sweat
Heat the olive oil in a saucepan over medium heat and cook the carrot, celery, onion, garlic, and thyme 6 minutes until the onion softens and turns translucent.
3
Poach
Pour in the chicken stock, add the bay leaf and chicken, and simmer gently over medium-low heat 15 minutes until the chicken is opaque throughout.
4
Simmer
Lift out the chicken and shred with two forks, then add the noodles and cannellini beans and simmer over medium heat 8 minutes until the noodles turn tender.
5
Plate
Return the shredded chicken, season with salt and pepper, warm 2 minutes, remove the bay leaf, then ladle into a bowl and scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast
- 4 cups960ml low-sodium chicken stock
- 2.8 oz80g carrot
- 2.8 oz80g celery
- 2.8 oz80g onion
- 5.6 oz160g cannellini beans, drained
- 2 oz56g whole wheat noodles, dry
- 2 clove2 clove garlic
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
- 2 tbsp2 tbsp parsley
