Servings: 14

Per Serving: (1 Cup)

Calories: 318

Protein: 29g - Carbohydrates: 18g - Fat: 14g

Fiber: 1g - Sugar: 0g - Sodium: 606mg

Prep Time: 15 minutes

Cook Time: 3 Hours

Ingredients:

• 1 Broiler/Fryer Chicken (4-5 lbs)

• 3 tsp Salt, divided

• 1 tsp Dried Oregano

• 1 tsp Dried Basil

• 2 ½ tsp Pepper, divided

• 1 lb Ground Beef (90% Lean)

• 3 cups Uncooked Instant Rice

• 10 oz Spinach, chopped and dried

• 3 Large Eggs, beaten

Kitchen Essentials:

• 6 qt Stockpot

• Large Bowl

• Mixing Utensils

• Forks for shredding chicken

Instructions:

1. Cook the Chicken: Place the chicken in a 6-quart stockpot and add enough water to cover it. Slowly bring to a boil over medium heat. Once boiling, reduce the heat and cover. Let it simmer for 2-3 hours, until the chicken is tender and easily shreds.

2. Prepare Meatballs: While the chicken is cooking, combine 1 ½ tsp of salt, oregano, basil, and 1 tsp of pepper in a large bowl. Add the ground beef and mix gently but thoroughly. Shape the mixture into ½-inch meatballs and set aside.

3. Simmer Meatballs: Once the chicken is done, remove it from the stockpot and let it cool. Bring the broth back to a simmer, then gently drop in the meatballs. Cook, uncovered, for 8-10 minutes, until the meatballs are fully cooked.

4. Shred the Chicken: Remove the chicken meat from the bones and shred it using two forks. Discard the skin and bones. Return the shredded chicken to the pot.

5. Add Rice and Spinach: Bring the broth to a boil again. Stir in the rice and chopped spinach. Reduce heat to a simmer, cover, and cook for about 5 minutes until the rice is tender.

6. Finish with Eggs: Drizzle the beaten eggs into the simmering soup while stirring constantly to create egg ribbons. Season with the remaining salt and pepper to taste.

Coach's Notes:

• Simple Swap: You can use pre-cooked rotisserie chicken if you’re in a hurry—just skip the simmering step and use boxed chicken broth instead.

• Extra Protein: This recipe is already high in protein, but you can also add beans or chickpeas for more fiber and texture.

• Storage Tip: Store leftovers in airtight containers. The soup freezes well for up to 3 months!

Recipe Credit: Taste of Home Budget Friendly Cookbook