NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1 cup Spinach

1 cup Low-Sodium Chicken Broth

1/2 cup Whole Wheat Noodles

1 teaspoon Olive Oil

1 clove Garlic

1/2 teaspoon Thyme

1/2 teaspoon Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F. Drizzle the chicken breast with olive oil, sprinkle with half of the thyme and rosemary, and season lightly with salt and pepper.

• 2

  Roast the chicken breast in the oven for about 20-25 minutes until fully cooked and golden. Once done, let it rest before shredding or dicing.

• 3

  While the chicken is roasting, prepare the vegetables. Dice the carrot and celery, mince the garlic, and set aside the fresh spinach.

• 4

  In a medium pot, heat a small amount of olive oil over medium heat. Sauté the garlic until fragrant, then add the diced carrot and celery. Sauté for about 3-4 minutes.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the remaining thyme and rosemary.

• 6

  Add the whole wheat noodles to the simmering broth and cook according to package instructions, usually about 6-8 minutes.

• 7

  Once the noodles are almost done, stir in the fresh spinach until it wilts.

• 8

  Add the shredded or diced roasted chicken to the soup and let it warm through for an additional 2 minutes.

• 9

  Taste and adjust seasonings if needed. Serve hot and enjoy your comforting bowl of herb-roasted chicken and vegetable noodle soup.