NUTRITION

SERVINGS

INGREDIENTS

5.2 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

2 cups low-sodium chicken broth

1 tsp fresh thyme

1 tsp fresh rosemary

1 cup lacinato kale

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, carrots, and celery, sautéing for 6-8 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, fresh thyme, and fresh rosemary, cooking for an additional 60 seconds to release the aromatic oils.

• 4

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

• 5

  Carefully place the whole chicken breast into the simmering broth, cover the pot, and poach for 12-15 minutes until the internal temperature reaches 165°F.

• 6

  Remove the chicken to a cutting board and shred it using two forks, then return the shredded meat back to the pot.

• 7

  Add the chopped lacinato kale and fresh lemon juice, stirring for 2 minutes until the greens are vibrant and tender.

• 8

  Season the soup with sea salt and black pepper before ladling into a deep bowl.