Easy Prep Recovery Food

RECOVERY CHICKEN SOUP                                                     Makes 8 servings   

Prep 10 minutes                                                                      Crockpot 3-5 hours

 Chicken soup is perfect for a recovery meal, replacing fluid and electrolytes.  Using a crockpot allows the flavors to meld together while you go out and train.  Don’t be afraid to add different vegetables, use frozen if no fresh are available.  Barilla PLUS® pasta adds 360 mg of omega-3 fats to the recipe, as well as extra protein.

 1 (2-3 pound) bone-in chicken; remove skin

3 stalks celery with leaves, chopped

2 onions, chopped

1 tablespoon chicken bouillon, or 3 cubes

2 (14.5-ounce) cans (or boxes) of low sodium chicken broth (organic is best)

¼ teaspoon iodized salt (or to taste)

2 bay leaves

Pinch of poultry seasoning (optional)

To taste: pinch of thyme, basil

2-3 black peppercorns (remove before serving)

1 pound baby carrots or regular carrots, cut up

1 cup dry Barilla PLUS high protein pasta

Wash and remove most of the skin from chicken.  Add to crockpot along with the ingredients up to the carrots.  Cook the chicken on high for about 2 hours, then remove, let cool enough to handle, and debone.  Add chicken back to pot; add the pasta and carrots, cook until pasta and carrots are al dente.  Serve hot.

Per 1/8^th recipe approximate analysis:

Calories 200   Carbohydrate  27 grams  Protein 18 grams Fat 2 grams

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