I absolutely love soup, especially on a cold day or if I'm under the weather, and I've always loved my mom's homemade chicken noodle soup. Since we've started our health and fitness journey, we've been trying to find a healthy soup option that will satisfy our cravings, but can fit in our daily nutritional guidelines. Of course, I wanted to find a recipe that wouldn't sacrifice my carbs for the day, which ruled out my mom's soup. We found a great recipe in Autumn's Fixate cookbook that we've adapted and made it our own. This soup will definitely satisfy your craving for homemade soup without sacrificing your waistline.
Serves: 6 (2 cups each)
Prep Time: 15 min
Cook Time: 4 hours (most of which is just simmering and you not actually cooking. Actual cook time is 20 min)
21 Day Fix containers: 1/2 green, 1 red, 1 tsp
Ingredients:
1 tsp olive oil
2 tsp minced garlic
2 tbsp onion powder
1 whole precooked rotisserie chicken
6 cups water
2 cups chopped carrots (will split in 1/2)
2 cups chopped celery (will split in 1/2)
1 bunch spinach (about 6 lightly packed cups)
20 Italian Meatballs (recipe is on our blog. See Italian Meatballs)
2 large eggs
2 tbsp grated Parmesan cheese
1/2 tsp Himalayan salt
1/2 tsp ground black pepper
Recipe:
Remove chicken from precooked rotisserie chicken (we use the chicken as protein for other meals throughout the week)
Heat oil on medium heat in a pot
Place remains/bones of chicken into pot and rotate 2-3 times to coat it with the oil
Add water
Add 1 cup celery and 1 cup carrots
Bring to a gentle boil
Let sit on low heat for 3-4 hours (simmer)
Stir occasionally
Strain broth into a new pot and discard the remains of chicken, carrots, and celery
Add onion powder and garlic
Add remaining cups of uncooked chopped celery and carrots
Bring to a boil
Add spinach. Reduce heat to low; gently boil, covered, for 10 mins
Add meatballs; cook, stirring occasionally, for 5 mins
Combine eggs and cheese in a small bowl; mix together with a fork
Slowly pour egg mixture into the hot soup, stirring constantly
Gently boil, covered, until egg bits are just set, about 30 seconds
Season with salt and pepper
Serve and enjoy
I find some batches, for whatever reason, need a bit more salt and pepper, so you may need to add a bit more to taste.
We'd love to hear from you if you liked it or how you adapted it to make it your own! Feel free to share the recipe with friends and family. We hope you enjoy this soup as much as we do!