NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cups Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1 clove Garlic

1 tsp Olive oil

0.25 cup Full-fat coconut milk

1 oz Dry egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat until shimmering.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are tender and translucent.

• 3

  Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 4

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

• 5

  Reduce heat to a simmer and add the diced chicken breast and dry egg noodles.

• 6

  Cook for approximately 8-10 minutes, or until the noodles are al dente and the chicken is fully cooked through.

• 7

  Remove from heat and stir in the full-fat coconut milk to achieve a rich, creamy consistency.

• 8

  Taste and adjust seasoning if needed, then garnish with fresh parsley and serve immediately.