NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

2 cup chicken broth

1 oz whole wheat egg noodles

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened.

• 2

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

• 3

  Pour in the chicken broth and bring the liquid to a gentle simmer.

• 4

  Add the chicken breast to the broth and poach for 12-15 minutes until fully cooked, then remove the chicken and shred it using two forks.

• 5

  Add the whole wheat egg noodles to the simmering broth and cook according to the package directions until they are al dente.

• 6

  Return the shredded chicken to the pot and reduce the heat to low.

• 7

  In a small bowl, whisk the Greek yogurt with a small amount of the warm broth to temper it, then stir the mixture into the soup for creaminess.

• 8

  Stir in the fresh lemon juice, dill, parsley, sea salt, and black pepper just before serving.