Winter is not a great time for diets and meal prep. With lowering temperatures comes a lowering of our will to resist pigging out on snacks and junk food!

Shut out the devil on your shoulder with this recipe that ticks all the boxes of your diet, is easy to make and it keeps you nice and warm!

Egg noddles are a treat when combined with chicken stock and veggies, so do yourself a favour and put this on your list to prep for the week!  

Ingredients:

• 1.2kg Shredded Chicken Breast
• 800g Thin Egg Noodles
• 3 litres of Chicken Stock
• 2 tablespoons of Olive Oil
• 2 cups of Diced Brown Onion
• 2 1/2 cups of Sliced Carrots
• 2 1/2 cups of Chopped Celery
• 1 teaspoon of Salt
• 1 teaspoon of Ground Pepper
• 1/2 cup of Shallots

Instructions:

Step 1 - Add 2 tablespoons of Olive Oil to a large pot on a stove on high heat.

Step 2 - Add 2 cups of Diced Brown Onion, 2 1/2 cups of Sliced Carrots and 2 1/2 cups of Chopped Celery. 

Step 3 - Cook the vegetables for 5 minutes or until soft. 

Step 4 - Add 3 litres of Chicken Stock to the pot and bring the soup to boiling. 

Bringing the soup to boil may take a while, so use this time to prep the chicken!

Step 5 - Once the soup is boiling, reduce the heat and simmer for a further 10 minutes.

Step 6 - Add the 1.2kg Shredded Chicken Breast and 800g of Thin Egg Noodles to the Pot, stirring the ingredients in. 

Step 7 - Leave on low heat and simmer for a final 5 minutes to combine. 

Step 8 - Serve hot or store in the fridge for several days and reheat to enjoy a special treat on those cold days!

Macros:

This recipe makes 10 servings. Check out the macros and calories on this awesome winter special! :

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The Undeniable Team