NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Egg Noodles

1/2 cup chopped Carrots

1/2 cup chopped Celery

1/2 cup chopped Red Bell Pepper

1/2 cup Baby Spinach

1 cup Low Sodium Chicken Broth

1 tsp Sriracha Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

• 1

  Begin by prepping all your ingredients: chop the carrots, celery, and red bell pepper, mince the garlic, and grate the ginger.

• 2

  In a medium saucepan, heat the low sodium chicken broth over medium heat. Add the minced garlic, grated ginger, and Sriracha sauce to create a flavorful base.

• 3

  Once the broth starts to gently simmer, add the chopped carrots, celery, and red bell pepper. Allow the vegetables to cook for about 5 minutes until they start to soften.

• 4

  While the vegetables are simmering, cook the whole wheat egg noodles according to package instructions until al dente, then drain and set aside.

• 5

  If the chicken breast is not pre-cooked, season it lightly with salt and pepper, then add it whole to the simmering broth. Poach the chicken for approximately 8-10 minutes or until fully cooked. Once done, remove the chicken and shred or dice it into bite-sized pieces.

• 6

  Return the shredded chicken to the pot and add the baby spinach. Stir gently until the spinach wilts.

• 7

  Finally, stir in the cooked noodles and let the soup heat through for an additional 2 minutes.

• 8

  Taste and adjust seasoning if necessary. Serve hot, ensuring a balanced mix of chicken, noodles, and fresh vegetables in every bowl.