Do you need a hearty and healthy meal that will keep you warm this winter? This soup
is so versatile and so delicious, you won’t believe that it only has a little over 100 calories per serving. Make a big pot for the whole family, or save the leftovers to heat up for a quick dinner during the week.
- 16 oz (1lb) Chicken
- 2 packages of tofu shiritake noodles
- 2 cups or more of chopped kale
- 2-3 whole carrots chopped
- 1 tbsp. chicken base
- 1 cup onion chopped
- Black Pepper to taste
- Garlic/Onion Powder to taste
- Few dashes of cumin
- Any additional seasoning (I like a little cayenne pepper or curry for a kick!)
- Dice chicken, and sauté in a pot sprayed with cooking spray.
- Add onion and carrots and sauté for 3-5 min.
- Add kale and simmer with a lid on for 3-5 minutes, stirring occasionally.
- Rinse the noodles in a colander, while cutting them up with kitchen shears. They aren’t easy to eat if you leave them in long strands! Add the noodles to your pot and give it a stir.
- Dissolve chicken base in a cup of boiling water, and add to the pot.
- Add up to 4 cups of water to achieve the desired amount of broth. Cook until hot.
- Mix in your spices, taste test, and enjoy!
The great thing about this recipe is that it is so versatile. You can use practically any veggies you have left over in the fridge. I’ve made it with asparagus, zucchini, mushrooms, yams, tomatoes and beans. Just be aware that some additions like yams or beans can significantly increase the calorie and carb count.
Makes 6 servings