NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1 small Tomato

1 cup Spinach

1 clove Garlic

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Begin by dicing the carrot, celery, onion, tomato, and garlic into small, uniform pieces.

• 2

  Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and garlic, and sauté until fragrant and softened, about 2-3 minutes.

• 3

  Add the diced carrot and celery to the pan, and cook for another 4-5 minutes until they begin to soften.

• 4

  Cube the chicken breast into bite-sized pieces and add it to the pan. Sauté until the chicken is just browned on all sides.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the diced tomato and dried thyme.

• 6

  Lower the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.

• 7

  Stir in the spinach during the last 2 minutes of cooking until just wilted. Season with salt and pepper to taste.

• 8

  Serve hot, savoring the burst of fresh flavors in every spoonful.