Chicken, Spinach & Rice Noodle Soup - Meal 1 Option

A cozy, protein-rich soup loaded with tender chicken, fresh spinach, and comforting rice noodles. Perfect for meal prep or a light, nourishing dinner.

Note: This is geared around a daily 1,200 calorie goal. Please see my meal plan how-to for more information!

Ingredients (Serves 1–2)

• 1 serving rice pasta (about 1 cup uncooked or portion per package)

• 1 chicken breast, cooked and shredded (6 oz)

• 1 cup fresh spinach

• ½ cup onion, diced

• 1 clove garlic, minced (or ½ tsp garlic powder)

• 1 teaspoon thyme

• 1 teaspoon parsley

• 1 bay leaf

• 3 cups low-sodium chicken broth

• ½ cup cottage cheese (served on the side)

• Salt and pepper, to taste

Instructions

1. Cook the pasta: Prepare rice noodles according to package directions. Drain and set aside.

2. Prepare the soup base: In a large pot, sauté onion and garlic until fragrant. Add chicken broth, thyme, parsley, and bay leaf. Simmer for 5–7 minutes.

3. Add chicken and spinach: Stir in shredded chicken and fresh spinach. Cook until spinach is wilted and chicken is heated through.

4. Combine with noodles: Add the rice noodles to the soup and stir gently.

5. Season: Taste and adjust with salt and pepper. Remove bay leaf before serving.

6. Serve: Enjoy hot with ½ cup cottage cheese on the side for extra protein and creaminess.

Meal Prep Tip

• Batch prep: Cook a large pot of soup and portion into containers. Store noodles separately to prevent them from getting soggy.

• Storage: Keeps well in the fridge for 3–4 days or freeze without noodles for up to 2 months.

• Boost flavor: Add a squeeze of lemon juice or a dash of chili flakes before serving.