Don’t get fat this winter, eat this instead.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Start with a large bottomed pot (5 and 1/2 quarts) on medium heat.

Add 20 g of olive oil to the pot.

Prepare the celery by tearing it into individual sticks, running it under warm water, and patting it dry.

Cut off about an inch from the tips of the celery and discard it.

Chop the celery into 1 to 4 inch slices until you have 400 g, placing it in a large bowl.

Add the chopped celery to the pot and mix to coat in oil.

Rough chop 8 g of fresh parsley and set aside.

Prepare the chicken by using a 2 lb rotisserie chicken, removing the meat and placing it in a bowl, keeping the carcass for later.

Wash your hands after handling the chicken and set the carcass aside.

Toss the celery in the pot and create a hole in the middle to add 15 g of minced garlic.

Stir the garlic and celery together and let them cook until fragrant (about 30 seconds).

Add pre-chopped frozen vegetables: 454 g of peas and carrots and 340 g of diced onion to the pot.

Bake the chicken remnants on a sheet pan in a preheated 450°F oven for 20 minutes to extract flavor.

After 2 to 3 minutes, stir the vegetables in the pot until they are thawed.

Add 3 g paprika, 3 g black pepper, and 48 g Better Than Bouillon chicken flavoring to the pot and mix well.

Pour in two boxes of chicken broth and add the chicken back into the pot, stirring to combine.

Drop in 224 g of protein pasta and mix everything together.

Cook the noodles for 10 to 12 minutes, checking for doneness.

Once the noodles are cooked to preference, add 9 oz of fresh spinach to the pot and mix it in gently.

Add 400 g of additional chicken broth to the soup to account for absorbed liquid from the noodles.

Add 8 g of parsley into the pot for flavor.

Optionally, add 3 g of turmeric for color and stir to combine.

While the soup cools, broil the chicken leftovers in the oven on high for 2 minutes to enhance flavor.

Dump the chicken remnants into another pot and add 2500 g of water.

Scrape any brown pieces from the sheet pan into the pot with warm water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens