NUTRITION

SERVINGS

INGREDIENTS

1 large Onion (approx. 150g)

5 ounces Chicken Breast (approx. 140g)

2 cups Low-Sodium Chicken Broth (approx. 480g)

2 teaspoons Olive Oil

2 cloves Garlic

1/2 cup Sliced Mushrooms

1 cup Baby Spinach

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

• 1

  Slice the large onion thinly.

• 2

  In a medium saucepan, heat 2 teaspoons of olive oil over medium heat.

• 3

  Add the sliced onions and a pinch of salt to help release their sugars. Sauté the onions slowly for about 15-20 minutes until they become deeply caramelized and golden brown, stirring occasionally.

• 4

  Add minced garlic and sliced mushrooms. Sauté for an additional 2-3 minutes until the garlic is fragrant and mushrooms begin to soften.

• 5

  Pour in the 2 cups of low-sodium chicken broth and stir in 1 teaspoon of dried thyme.

• 6

  Bring the mixture to a gentle simmer.

• 7

  Meanwhile, season the chicken breast with salt and black pepper. In a separate pan, quickly sear the 5-ounce chicken breast over medium-high heat until lightly browned on both sides, about 2-3 minutes per side. (The chicken will continue cooking in the broth.)

• 8

  Add the seared chicken breast into the simmering broth, reduce heat to low, and let everything simmer together for 8-10 minutes until the chicken is cooked through.

• 9

  Remove the chicken from the broth, shred or slice it, and return it to the soup.

• 10

  Stir in the baby spinach and allow it to wilt.

• 11

  Taste and adjust the seasoning with additional salt and pepper if needed, then serve hot.