NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup dry Whole Wheat Noodles

1 cup Low-Sodium Chicken Broth

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup diced Onion

1 clove Garlic

1 cup Fresh Spinach

2 tbsp Fresh Parsley

2 tbsp Fresh Thyme

1 tsp Ground Cumin

1 tsp Ground Coriander

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the whole wheat noodles according to package instructions. Drain and set aside.

• 2

  Meanwhile, dice the chicken breast into bite-sized pieces. Prepare all vegetables by dicing the carrots, celery, and onion, and mincing the garlic.

• 3

  In a large pot, heat a small amount of water or broth over medium heat. Add the diced onions and minced garlic and sauté until translucent and fragrant.

• 4

  Stir in the diced carrots and celery, and cook for 3-4 minutes until they begin to soften.

• 5

  Add the chicken broth to the pot and bring to a simmer. Sprinkle in the ground cumin and ground coriander.

• 6

  Add the chicken pieces and simmer for about 8-10 minutes, or until the chicken is cooked through.

• 7

  Mix in the cooked whole wheat noodles and toss in the fresh spinach. Allow the spinach to wilt, about 1-2 minutes.

• 8

  Finish by stirring in the chopped fresh parsley and thyme. Taste and adjust seasoning if necessary.

• 9

  Serve hot and enjoy your fragrant, nutrient-packed chicken noodle soup.