NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat rotini

0.25 cup non-fat Greek yogurt

1.5 cup low-sodium chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 cup fresh spinach

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.

• 2

  Add the minced garlic and cook for 1 minute until fragrant.

• 3

  Pour in the chicken broth and bring the mixture to a gentle boil.

• 4

  Add the whole chicken breast and the whole wheat rotini to the pot, then reduce heat to a simmer.

• 5

  Cook for 10 to 12 minutes or until the chicken is cooked through and the pasta is al dente.

• 6

  Remove the chicken from the pot, shred it using two forks, and return the shredded meat to the soup.

• 7

  Stir in the fresh spinach and let it wilt for 1 minute, then remove the pot from the heat.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest with a ladle of the warm broth to temper it.

• 9

  Stir the yogurt mixture, sea salt, and black pepper into the soup until the broth is creamy and well combined before serving.