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INGREDIENTS
1 - 2
scoops
100% ANY
WHEY Protein
(stir in at end of
cooking cycle)
1 1/2 gallon water
2 pounds chicken,
cut into pieces
1/2 large onion,
peeled
3 bay leaves
5 whole black
peppercorns
1/2 pound carrots
1/8 cup chicken
stock
4 ounces dry egg
noodles
Salt and pepper
(optional)
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1 |
Place chicken
and water in a
large pot over
high heat and
bring to a boil.
Reduce heat,
cover, and
simmer, skimming
fat as needed,
30 minutes. |
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2 |
Place peeled
onion, bay
leaves,
peppercorns, and
whole carrots in
the pot and
simmer covered 1
hour. |
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3 |
Strain mixture
and reserve
chicken. When
chicken is cool
enough to
handle, remove
skin and cut
meat into
bite-size
pieces. |
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4 |
Return strained
mixture to pot
over high heat,
and stir in
chicken stock
and chopped
carrots. Bring
to a boil, then
reduce heat,
cover and simmer
20 minutes or
until carrots
are tender. |
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5 |
Add noodles to
the pot and
simmer until
cooked, about 10
minutes more.
Stir in chicken
and heat
through. Stir in
100% ANY
WHEY Protein. |
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6 |
Season to taste
with salt and
pepper. |
Yields
4-6 Servings
87 g Protein/Serving |
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