NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

2 Celery Stalks

1/2 medium Onion

1/2 medium Zucchini

2 cups Low-Sodium Chicken Broth

1 Garlic Clove

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Lightly drizzle the chicken breast with olive oil and season with salt, pepper, thyme, and rosemary. Roast in the oven for 20-25 minutes until cooked through, then shred or dice into bite-sized pieces.

• 2

  While the chicken is roasting, chop the carrot, celery, onion, and zucchini into small, uniform pieces. Mince the garlic.

• 3

  In a large pot, heat a small amount of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for about 2 minutes until fragrant and translucent.

• 4

  Add the chopped carrot, celery, and zucchini to the pot. Stir for an additional 3-4 minutes until the vegetables begin to soften.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes until vegetables are tender.

• 6

  Add the roasted chicken pieces to the pot. Stir well and let the soup simmer for another 3-5 minutes to incorporate the flavors. Adjust seasoning with additional salt and pepper if needed.

• 7

  Serve hot and enjoy this hearty and nutritious bowl of soup perfect for any time of day.