By Karla Lara
Sopita de fideo con pollo
MACROS (1/4 recipe): 415 calories | 31 G protein | 49 G carbs | 8 G fat | 5 G fiber
MACROS (with 14 G queso): 455 calories | 34 G protein | 49 G carbs | 11 G fat | 5 G fiber
Updated at: Wed, 24 Jan 2024 02:53:58 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories315.8 kcal (16%)
Total Fat10.9 g (16%)
Carbs35.2 g (14%)
Sugars5.9 g (7%)
Protein18.8 g (38%)
Sodium748.2 mg (37%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Add bay leaves, 2 garlic cloves, salt, and chicken to a pot. Boil for 20-25 minutes or until chicken is cooked through.
Step 2
2. Remove chicken and vegetables. Once chicken is cooled, shred using your preferred method. Do not throw out broth.
Step 3
3. Blend the tomato, jalapeno (optional), 2 garlic cloves, and 1/4 onion with seasonings to taste and 1/2 cup of the chicken broth.
Step 4
4. In a separate pan, add avocado oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown.
Step 5
5. Add the tomato sauce to the chicken broth and simmer for 4-5 minutes.
Step 6
6. Add the browned pasta to the broth.
Step 7
7. Add the carrots and cilantro. Cook for 3-4 minutes.
Step 8
8. Add the zucchini and cook for 8-12 minutes depending on the size.
Step 9
9. Serve in a bowl and top with toppings of choice - queso fresco, crema, or avocado. I topped with 14 grams of queso fresco.
Step 10
Note - This is freezer friendly and perfect to have ready as the cold/flu season continues. Reheat in a sauce pan and add water as needed.
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