NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 clove Garlic (3g)

1 cup Low-Sodium Chicken Broth (240g)

2 teaspoons Olive Oil (10g)

1 teaspoon Dried Thyme (1g)

1 Bay Leaf

1 pinch Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the chicken breast on a baking sheet and brush it lightly with 1 teaspoon of olive oil. Season with a pinch of black pepper and a bit of dried thyme.

• 3

  Roast the chicken in the oven for about 15-20 minutes until it is cooked through and slightly golden. Once done, let it cool and then shred or dice into bite-sized pieces.

• 4

  While the chicken is roasting, roughly chop the carrot, celery, and onion. Mince the garlic.

• 5

  In a medium saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.

• 6

  Add the chopped carrot and celery to the pan and sauté for 3-4 minutes.

• 7

  Pour in the low-sodium chicken broth, then add the bay leaf and dried thyme. Bring the mixture to a simmer and cook for another 5 minutes, allowing the flavors to meld.

• 8

  Stir in the shredded chicken and let the soup simmer for an additional 2-3 minutes. Adjust seasoning with black pepper if needed.

• 9

  Ladle the soup into a bowl and serve warm.