Lemon and ginger lifts up this easy chicken soup, and lots of veggies add variety and nutrients to your diet. Make a big batch for dinner tonight or follow the bonus meal-prep instructions to lock in your clean-eating for the week.
3cupsshredded boneless, chicken breast (pre-cooked)
1/3cuplemon juice
2 tbsplemon zest(or chopped preserved lemon)
48ozchicken broth
1tspwhite pepper
6bundlesrice noodle (rice vermicelli) about 7 ounces
Instructions
In large pot, add olive oil and bring to medium-high heat. Add carrots, onions and red bell pepper, sautéing for 3 to 4 minutes until crisp-soft. Add ginger and garlic for last 30 seconds of sautéing.
Add broth, lemon juice, lemon zest, chicken and pepper to pot and bring to a simmer, simmering on medium-low for 5 minutes. Add spinach and rice noodles and simmer for an additional 5 minutes or until noodles have softened.
Divide among 6 bowls and enjoy!
For meal prep instructions, see "recipe notes" below.
Recipe Notes
Meal prep Instructions:
Sautee vegetables, ginger and garlic in olive oil as directed in main recipe, set aside.
Line up 6 freezer-proof, microwave-safe bowls able to hold approximately 16 ounces with 1” to 2” of additional headroom.
Place large handful of uncooked fresh spinach in bottom of container. Add 1/6 of vegetable mixture and 1/2 cup chicken (okay if cold)) in each container.
Add broth, lemon juice, lemon zest (or preserved lemons), and pepper to large spouted mixing bowl. Does not need to be heated up. Pour broth mixture over ingredients in containers, leaving at least 2” of headroom for freezing/reheating.
Add uncooked rice vermicelli bundle in the center of each container. Securely fasten lid and keep in refrigerator for up to 3 days or freezer for 6 months.
To serve, defrost overnight in in refrigerator and reheat in microwave for approximately 3 to 4 minutes or until heated through and noodles softened.