Don’t get fat this winter, eat this instead.
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- Опубліковано 5 лис 2023
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Chicken Noodle Soup is good for the soul.
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INGREDIENTS
20g olive oil
400g celery
15g garlic
454g peas and carrots
340g diced onion
3g paprika
3g black pepper
48g Better Than Bouillon chicken base
1814g chicken broth
224g Protein Pasta
255g spinach
1 rotisserie chicken
3g turmeric
8g parsley
400g chicken broth
How much canned chicken would I use as opposed to the rotisserie chicken? Do you have a can size?
What bottle is that olive oil in?
i personally would not add the noodles to the pot but put them in a separate container so that they don’t become soggy overnight
Yes! Meat and noodles on the side so I can measure what I need for that day and my husband is usually more than me so I can measure his also.
Another good option would be Shirataki noodles. They're mostly insoluble fiber and practically no calories per serving.
Yeah for sure! I wanted one pot/easiest possible. Noodles would be a little bit better if stored separately. For my personal preference and after eating multiple that were a week or more old i didnt notice a major difference. It was also nice to dump into a bowl and go although weighing out the pasta portion and adding it to the bowl wouldnt be hard. Just wanted to remove as much friction as possible for this ☝🏼.
Personally Id have to be on poverty calories. Ive tried using it in soup and was 🤢
@@Exercise4CheatMealsthat’s fair, it is much faster and easier to throw everything in one pot. less dishes to clean too
Great video as always. A few things: First, that extra celery you don't eat should go into your homemade stock. Second, frozen peas and carrots are fine but I think it's a mistake to not use fresh onion and freshly chopped garlic; Ethan Chlebowski has a good video explaining why you're losing a fair amount of flavor doing this. (The spinach on the other hand IMO doesn't need to be fresh because you're not adding it for flavor.) Like you said with the chicken there's always a flavor vs. convenience trade-off, but so much of the flavor from garlic and onion comes from the initial rupturing of the cells and the extra minute of work is worth it IMO.
Always always use fresh garlic and onion. There's no alternative
Excited to try this new recipe. I've been experimenting with your cheesecake muffins. Here's some ideas for the cookbook. Add cocoa and a different protein powder make chocolate cheesecake muffins. Add caramel or coconut extract to the cream cheese filling. (ie Chocolate with coconut cheesecake). Replace the pumpkin with banana (will be slightly higher calorie).
It's a very versatile recipe. Nice work on it. I'll leave it to you to experiment with blindfold for optimal flavor.
Also, update on the cream cheese extract. When I was running low on cream cheese I was able to use a 100/70 cottage cheese ratio without sacrificing the cream cheese flavor. I will be experimenting with higher cottage cheese in the future for more protein/less cals
Love the experimenting. 🤝🏼 Will be trying more muffins in the future for sure.
Dude. You deserve so many more subs! Making the beefy 5 layer burritos for dinner tonight!!!
Yo. I made this today and it is fantastic! I bought two Costco rotisserie chickens, stripped them, roasted the skin and bones and made the broth first. Then I made the soup using the broth. I used Brami noodles in place of the Barilla (they taste better and hold up great over time), fresh onions, and fresh carrots chopped small (I had frozen peas but not frozen onions or carrots). I used frozen spinach at the end because I didn’t have fresh. The soup is like a warm hug in a bowl. So comforting and so filling. I froze the rest of the chicken and two quarts of broth I can use to make the soup again. What I love about you is that you think about nutrition in general and not just protein. The vegetables in the soup have me feeling amazing and nourished. Thank you and keep going strong!
I'm psyched to try this! Looks delicious and the protein per calorie is truly impressive. The chicken time-saving hacks were also mindblowing as someone who sucks at making chicken breast.
I already have the cookbook so I'll be trying this tonight!
Nick, you mentioned including the deli containers in the description but I don't see it. Can you provide the link? I've actually been looking for these for some time after seeing them a lot in recipe videos.
Updated! Thank you for reminding me.
I made this for lunch this week at work and it hits the spot! I added adobo to season for my specifc taste. It reheats wonderfully and my coworkers say it smells amazing. Ty cheap food man
great stuff ; perfect fit for the winter season
Your Pumpkin Cheesecake recipe was frickin fantastic. Thanks for all the effort on the these recipes.
Glad you liked the cheesecake muffins!!
Thanks for reminding me how easy it is to make my own stock, Nicholas.🥰
The Jim Lahey was clutch! Well done!!
My man hitting me with that real good this Winter ☃️❄️🎉
Going to have to give this one a try. More soup/chili recipes would be welcome as they seem underrepresented in the calorie conscious space.
Thanks for leaning on ease of meal! You've had some phenomenal recipes, but some can be quite intense. Simplicity is an amazing side dish.
Yoooo no way!! Was just thinking about chicken soup. I’ve tried so many of your recipes in the last few months and they have helped me lose 40 lbs. So excited to try this soup!!
making your sheet pan pizza and Choc chip muffins as I’m commenting
Try using the celery tops (leaves), so much flavor ;)
no need to waste the top of the celery, the stalk is good all the way up, and the leaf is excellent as a finisher garnish (like parsley)
Leaves couldve been added no doubt, but i disagree with the inch or so of the tips. Those are trash en mi casa.
lol fair@@Exercise4CheatMeals
Great!🙌
Rather than discarding the trimmings from your vegetables (onion skins and heels, celery tops and heels, etc) Freeze them; collect enough to fill your pot then simmer on low several hours, even over night works if the burner is low enough. Vegetable stock can be added to meat broth for extra minerals and flavor, or used straight.
I would enjoy some soup recipes
Have you tried freezing the leftovers? If so how does it turn out because this would be a fantastic last minute freeze dinner meal
Made this last night.
It now 9am next morning and still feel STUFFED, INSANE
just made this and it slaps ! I don’t have a big pot tho LOL so I made it in 2 and it worked out 😎 I also used fresh carrots and onions haha
When I recover from COVID, I’m definitely making this!
Hope you feel better soon! 🙏🏻
Sam’s Choice is actually the best Chicken Broth by far. It’s 40 calories to 9g of protein per Cup and reduced sodium available whereas most others have more water bases and are typically 20c/2g for a cup
Yeah thats bone broth, im assuming. Thats just very expensive for 1800g. Whatever fits your lifestyle and enjoy though is good in my book.
Can't wait to make this and quietly say " That's good soup"
Yo Cuz, I don’t eat those rotisserie chickens but I am ready to for this soup. I think I found a soup I NEED. 😀
I have two questions!
I'm thinking I might just make the stock from the chicken bones first. Will one carcus produce enough stock for the recipe? 2nd can the soup be frozen? I tend to prep for two weeks. I just freeze everything although I might switch to a one week freeze method.
god that looks good i wish i could afford the cookbook
I freeze/heat everything up in the deli containers lol.
bruh i was LITERALLY just thinking “i need a good low cal soup recipe” earlier today
What temperature do you cook the soup at?
Egg noodles for the win. Nearly the same amount of protein and they don't taste like open booty.
Man that looks good. Im bulking right now. And im okay being a bit chunko
Love me some soup! Hell yeah!
The volume of this is insane, 4 cup servings are barely over 500 cals
Personally, id suggest Kale, swiss chard, or another more fiberous leafy green. Spinach breaks down really fast and reheating turns to slimy moosh in a soup.
The chickpea pasta i find makes a weird, grainy slurry in something like this so 100% agree on the sub.
Those are definitely great substitutes! Made this for 3 weeks straight with spinach before finalizing the recipe and ate one that was nearly 2 weeks old, no sliminess at all. Not sure if it’s just a difference in our personal “mouth feels” but if it was even a hint slimy after a few days, spinach wouldve never made the final recipe. Other leafy greens can easily be switched out for spinach though, totally agree.
Is the chicken skin going in with the carcass for making stock, or is it going into the soup itself? Looks like it’s being used for stock prep.
Going to have to make this soon. I’ve made soup before, but always get tired of it, but this looks way better. Plus, there’s a Cowboy Chicken nearby and they sell whole rotisserie chickens that are even better than the Walmart ones!
Yeah everything thats not meat goes into the oven.
Those cowboy chickens sound amazing!
@@Exercise4CheatMeals it’s a great restaurant and they rotisserie every chicken. It’s great!
i did this one and it's not only fucking amazing but everyone in the family came to yoink some since it looked nice as well.
Better than bouillon is THE BEST
will the pasta disintegrate sitting in the soup water?
Pro tip keep noodles separate
I just found better than bouillon in Australia, it is 19.00 aud (plus postage) per jar and you want me to use 50grams or so of it. Better than boullion better be worth the hype.for reference the jar is only 227 grams approximately
It's really good, but it is not that expensive even in Canada. That is brutal
You can use the cubes of bouillon. I just find better than bouillon is a few notches better. Do whatever fits for you my man!
@@Exercise4CheatMeals No YOU, Americas Test Kitchen and Brian Langerstrom all recommend it by name so I shelled out almost $100.00 aud for one of each flavour, chicken, not chicken, beef and vegetable. But they ballsed the order up and gave me 2 chicken in stead of a beef one.
Why did you discard the white portion and the leaves of the celery. Those parts are delicious!
Leaves couldve been added in for sure. The white part tastes like garbage basura in my opinion.
Nice
I need you to buy an adult sized cutting board, my guy.
How many servings is this?
Can you make this on a pressure cooker?
I'm going to make this in the pressure cooker but with some of the suggestions here like using fresh onion and cooking the pasta separately. I think 5 minutes at high pressure should do the trick- then add in your spinach and parsley/tumeric. I'm going to buy 2 rotisserie chickens and pick the meat off both and chop and freeze one for a very quick soup next time.
@@nathaliedasilva555 thanks for your insight sounds you know what you are doing.. Let me know how it turns out if you beat me to it first. 😁
Its cuffing season too 😂
My problem with dieting is like when I get like lean and I have to lose like 20 lb or less. I just get really hungry. I can't stick to like a 1800 calorie diet. I just like end up eating 900 calories at night every night. When I have more body fat I don't do that. Only when my body fat is getting low then my hunger shoots up and I can't stop eating. I also really hate tracking calories too. I still do it but it's tedious. I guess like meal prep would be better for me because all the calories are already calculated on the meal
Depending on your size if you’re male sub 2000 cals is unnecessarily low for most everyone, 2000-2500 is a more realistic range I’ve seen to maintain your metabolism and energy while staving away hunger as long as you’re active
@@QCumber57 yeah exercise for cheat meals like goes 1800 calories or less he does it so I get sad because like I think there's something wrong with me that I can't stick with that low. He even did a mini cut where he ate like 1200 calories. I can do that but only when I have more body fat right now I'm always hungry. I might try like a low carb diet. Some people it really works to control their appetite.
Everyone is different brother. I like bigger deficits and I am also not 10% bodyfat or less. Some people do great with larger quick deficits, some people do great with smaller longer deficits. I have had clients have success all over the spectrum and adapt their intake to what they prefer.
@@Exercise4CheatMeals yeah I remember more plates More dates was saying It's all genetics. Some people are just built to like be able to eat like 1200 calories and not ever feel hungry. they have the perfect genetics for being shredded while other people they feel hungry so they need more calories, just not to feel starving.
>Adds peas to the soup
>"Spinach isnt common in chicken soup"
But peas are?! 🤨 I'll take spinach over peas any day
imma make it with my Ma
Family bonding
All your talk about flavor and the first thing that you do is TOSS THE CELERY LEAVES. Also, rathe than the chicken bouillon, ( I could feel my sodium levels go up through the screen!), and your flavorless chicken stock, I would suggest using chicken bone broth instead.
To each their own. 🙂 Thank you for tuning in!
Im the first bad boy
🤓
🤓
Fatter*
Why is this called "dont get fat" when theres no mention of calories and such? You'll get fat eating anything if the portions are big
calorie count at 8:11
Try harder, my guy.
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