15 January 2024 , 13:11
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It’s officially Blue Monday, which means Brits are battling the post-Christmas gloom, broken New Year resolutions, and downcast weather.
The third Monday of January is reportedly the "most depressing day" of the year, but Dr Eva Selhub claims diet is the key to happiness. She said: "If your brain is deprived of good-quality nutrition, expect consequences.
"There are many links between what you eat, how you feel and how you behave and the kinds of bacteria that live in your gut." To help you turn that frown upside down, nutrition coach Fraser Reynolds has revealed his healthy chicken noodle soup recipe, which boasts just 257 calories per bowl and 30g of protein.
Taking to TikTok, the food expert said: "This is my chicken noodle soup and it’s perfect for meal prep. This one is perfect for those on lower calories and should make hitting that protein metric a little easier." Fraser then shared his guilt-free recipe, which can be found below.
Ingredients (serves four)
- 500g chicken
- Four cloves garlic (diced)
- Two tbsp ginger
- Six spring onions (finely chopped)
- 40ml soy sauce
- Two chillies (chopped)
- 1.5 litres chicken stock
- Two chicken stock cubes
- 200g rice noodles
- Two bay leaves
- Handful fresh basil
Method
- To start making this hearty dish, simply add the chicken into a deep pan, along with the chicken stock, garlic, ginger, bay leaves, and cook for 20-minutes.
- Then take the chicken out of the pan and shred using a fork. Remove the bay leaves and place the chicken back into the pan. Then add the spring onion, chillies, noodles, soy sauce, and heat for a further four-minutes.
- The final step is to add the fresh basil and another splash of soy sauce. Now, enjoy!
Followers rushed to the comments section to share their reaction to the nutritious recipe, as one user penned: "Just made this, amazing!!!!!!" While a second gushed: "Just tried this, it’s delicious! Just added some mushrooms to get more veggies in." A third quizzed: "Do you just put it in containers and leave in the fridge for a week?" To which Fraser responded with: "I’d say two to three days."
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