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Rustic Italian Chicken Noodle Soup

A few weeks ago, I decided to experiment with various styles of Chicken Noodle Soup recipes to try to fight off a virus that was still lingering. (We ALL know that chicken noodle soup is the ULTIMATE comfort food when you’re feeling sick!) Not only were they ALL delicious, but my efforts to nourish myself back to health was surprisingly very effective. Since you guys already loved my Vietnamese Chicken Noodle Soup recipe, I thought I’d throw this recipe into the mix for you to try too!

This Rustic Italian Chicken Noodle Soup is my own adaptation of something my mom or grandmother would whip up in a flash - just throwing in some pasta and letting the chicken, stock and vegetables all cook together to become this beautiful, flavourful “liquid gold”. Trust me, this soup PROVES that chicken soup truly soothes the soul.

PS - If you’re going for something more macro-friendly, however, you can always replace the pasta with a lower-carb pasta or noodle option. However, when I made this, my body was really depleted of carbs after coming off of a 5-week cut, so this definitely hit the spot.

REMINDER: Carbs are NOT your enemy! In fact, carbs provide your body with the necessary fuel it needs to maintain proper function and energy levels - including improving your overall mood and hormone levels. Without carbs, we’d probably all be a bunch of little irritable bitches (ha ha). I’m totally not kidding though, because by the end of my cut, I can tell you for CERTAIN that I was desperately in need of this mood-boosting soup.

Buon Appetito!

I N G R E D I E N T S:

  • 900 ML (8 OZ), Low Sodium Chicken Stock

  • 4 cup (8 fl oz), Water - Municipal

  • 2 cup chopped, Carrots, raw

  • 2 Tablespoon, White Onion - Diced

  • 3 cup, Spinach - Raw

  • 1.5 cup(s), Dried Penne Pasta

  • 9 oz., Boneless and Skinless chicken breast

  • 0.50 cup(s), Parmesan

  • 1 tbsp(s), Salt

  • 1 tbsp(s), Spices, oregano, dried

  • 1 tbsp, ground, Spices, basil, dried

  • 3 tsp, ground, Spices, pepper, black

D I R E C T I O N S:

  • In a large pot, saute onions until tender

  • Add in chopped carrots and allow to sweat and become soft

  • Pour in chicken stock and water and bring to a boil

  • Add raw chicken breast to pot and allow to cook completely

  • Once chicken is fully cooked, remove from pot and shred using two forks before adding back in again

  • Next, pour in dry pasta and allow to cook

  • Season pot with salt, oregano, basil and black pepper

  • Once pasta is cooked, throw in spinach and parmesan

  • Stir thoroughly and let it all simmer together

  • Spoon soup into bowls and add a bit more parmesan just before serving

M A C R O S:

274 CALS | 41 C | 5 F | 19 P

(Serves 6)

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