NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked egg noodles

2 cup chicken broth

0.13 cup full-fat coconut milk

0.5 cup diced carrots

0.5 cup diced celery

0.5 cup diced yellow onion

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a large stockpot over medium heat.

• 2

  Sauté the diced yellow onion, carrots, and celery until the vegetables are softened and fragrant.

• 3

  Add the minced garlic, dried thyme, sea salt, and black pepper, stirring for one minute to release the aromatics.

• 4

  Pour in the chicken broth and bring the mixture to a gentle boil, then reduce to a simmer.

• 5

  Add the chicken breast to the pot and poach until fully cooked, then remove to shred and return to the soup.

• 6

  Stir in the cooked egg noodles and full-fat coconut milk, heating through until the broth is rich and velvety.