Chicken chorizo soup [Bulkbites.com]

• Servings: 10
• Time: 30 minutes

This is my favorite soup when I am in a bulking mode. The chorizo (although fat, so it has to fit your macros) contains a lot of protein, and the soup is really, REALLY tasty. I used to make a big pan of this, and freeze part of it. Haven't figured out though to keep the egg noodles from boiling after I turn off the fire, so best not cook them too long to keep them from becoming mushy.

Nutrition

• calories: 580
• protein: 43
• carbs: 68
• fat: 15
• saturated fat: 5.1
• polyunsaturated fat: 2.17
• monounsaturated fat: 5.93
• cholesterol: 150
• sodium: 1876
• potassium: 524
• dietary fiber: 2.98
• sugars: 2.33
• vitamin a: 15
• vitamin c: 0
• calcium: 43
• iron: 2
• magnesium: 0
• complex carbs: 62.69
• other fats: 1.8

Ingredients

• 4.8 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 9 oz Chorizo, pork and beef
• 1360 gram Chicken breast, oven-roasted, fat-free, sliced
• 900 gram Noodles, egg, dry, unenriched
• 2 clove Garlic, raw
• 1 dash Spices, pepper, black
• 1 dash Salt, table

Instructions

• Slice the chorizo and fry in a pan for a couple of minutes
• Boil 500 ml water and add chicken to it. Boil the chicken for about 25 minutes
• Add the chicken broth and chorizo
• Add the egg noodles and cook for a couple of minutes
• Add garlic, pepper and salt to taste
• Eat immediately or freeze part of it