NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 stalk Celery

1 medium Carrot

1/4 medium Onion

1 clove Garlic

1/2 cup Egg Noodles (cooked)

1 cup Chicken Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the diced chicken breast with a drizzle of olive oil, fresh thyme, rosemary, salt, and pepper.

• 2

  Spread the chicken evenly on a baking sheet and roast in the oven for about 15-20 minutes, until the chicken is lightly browned and cooked through.

• 3

  While the chicken roasts, dice the celery, carrot, and onion, and mince the garlic.

• 4

  In a medium pot, heat a small amount of olive oil over medium heat. Sauté the onion, celery, and carrot until they start to soften, about 3-4 minutes. Add the garlic and cook for an additional minute.

• 5

  Pour in the chicken broth and bring the mixture to a simmer. Add the roasted chicken pieces to the pot.

• 6

  Stir in the egg noodles and let the soup simmer until the noodles are cooked, about 5-7 minutes.

• 7

  Taste and adjust seasoning with salt and pepper as needed.

• 8

  Serve hot and enjoy your hearty, comforting soup.