NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat rotini

2 cups low-sodium chicken broth

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Stir in the minced garlic and dried thyme, cooking for approximately one minute until the mixture becomes fragrant.

• 3

  Place the chicken breast into the pot and pour in the chicken broth, bringing the liquid to a gentle simmer.

• 4

  Cook the chicken for 12 to 15 minutes until it is fully cooked through, then remove it from the pot and shred it using two forks.

• 5

  Add the dry whole wheat rotini to the simmering broth and cook according to the package directions until al dente.

• 6

  Return the shredded chicken to the pot and stir in the fresh baby spinach, allowing it to wilt into the soup.

• 7

  In a small bowl, whisk together the non-fat Greek yogurt and lemon juice, then slowly stir in a ladle of warm broth to temper the mixture.

• 8

  Pour the tempered yogurt mixture and lemon zest into the soup, season with sea salt and black pepper, and serve immediately.