NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 small Diced Tomato (100g)

1 cup Spinach (30g)

2 tsp Olive Oil (~9g)

2 tbsp Fresh Parsley

2 cloves Garlic

PREPARATION

• 1

  Chop the carrot, celery, onion, and tomato into bite-sized pieces. Mince the garlic and roughly chop the fresh parsley.

• 2

  Heat a pot over medium heat and add the olive oil. Sauté the garlic and onion until softened and fragrant.

• 3

  Add the chopped carrot and celery to the pot. Cook for about 3-4 minutes, stirring occasionally.

• 4

  Pour in the low-sodium chicken broth and bring to a simmer.

• 5

  Add the chicken breast to the broth. Let it cook in the simmering soup for about 10-12 minutes until the chicken is fully cooked.

• 6

  Remove the chicken breast from the pot, shred or dice it, and return it back to the soup.

• 7

  Stir in the diced tomato and spinach. Allow the spinach to wilt and the flavors to meld for an additional 2-3 minutes.

• 8

  Season with a pinch of salt and pepper if desired and finish by stirring in the fresh parsley.

• 9

  Ladle the soup into bowls and serve warm.