Low Carb Mexicali Chicken Noodle Soup (Lean & Green)

 

This is a delicious, flavorful &
nutritious soup.

Ingredients:

4 cups palmini (hearts of palm) noodles

almond milk

8 cups chicken or vegetable broth*

1/2 cup chopped red bell pepper

1/2 cup chopped celery

1/2 cup (4 ounce) can diced green chilis

1 3/4 cups (14.5 ounce) can diced tomatoes

1/4 teaspoon crushed dried red pepper (optional)

1/2 teaspoon dried oregano leaves

1/4 teaspoon cumin

1/2 teaspoon salt

2 teaspoons better than bullion (vegetable base), optional

24 ounces cooked chicken breast

6 light mini Babybel cheeses or 6 ounces lowfat cheddar or jack cheese, grated

Method:

Rinse the palmini noodles and place in a bowl or container. Add just enough almond milk to cover. Set aside and allow to soak for 30 minutes.

Add the broth to a large Dutch oven or pot. Stir in the vegetables, spices, bullion and chicken. Cover the pot and cook over medium heat.

Drain the almond milk from the noodles. Discard the almond milk. Chop the noodles in half or into bite sized pieces. Add the noodles to the broth and simmer for 20 minutes or longer (as desired) over medium low heat. 

Makes 14 cups of soup.

Ladle 2 1/3 cups of soup into 6 bowls. Top each serving with 1/8 cup grated cheese. Makes 6 servings.

*The broth should have no more than 1 gram carb per cup. Chicken, vegetable or bone broth may be used. ~ Using a high quality, natural packaged broth is quick and easy, but I made my own broth by adding  leftover roast chicken bones to 8 cups of water and bringing to a boil. I used a colander to remove the solids and reserved the broth.

Each serving equals: 1 lean, 2 1/2 greens & 1 condiment

Nutritional info per serving, approximately: 306 calories ~ 8 grams fat ~ 10.8 grams carbs ~ 8.6 grams net carbs ~ 43.8 grams protein

Notes: This is a simple & flavorful soup. If you prefer a less spicy broth the red pepper may be omited. It is perfect to serve on a chilly day or when fighting a cold.