MEXICAN MEALS FOR WEIGHT LOSS: SOPITA DE FIDEO CON POLLO

1. Add bay leaves, 2 garlic cloves, salt, bone broth, and chicken to a pot. Boil for 30-40 minutes or until chicken is cooked through.
2. Remove chicken and vegetables. Once chicken is cooled, shred using your preferred method. Do not throw out broth. Add in the tomatoes and boil for 5 minutes.
3. Blend the tomato, jalapeno (optional), 2 garlic cloves, and 1/4 onion with seasonings to taste (chicken bouillon) and 1/2 cup of the chicken broth.
4. In a separate pan, add oil and add the pasta. Cook for 4-5 minutes or until the pasta is golden brown.
5. Add the tomato sauce to the chicken broth and simmer for 4-5 minutes.
6. Add the browned pasta and carrots to the broth. Cover and cook for 7 minutes.
7. Add the zucchini (and cilantro if desired) and cook for 8-12 minutes depending on the size.
8. Serve in a bowl and top with toppings of choice - queso fresco, crema, or avocado. I topped with 14 grams of queso fresco.