NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

2 cups Chicken bone broth

0.5 cup Pumpkin puree

0.5 medium Sweet potato

1 medium Red beet

2 medium Carrots

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato, red beet, and carrots into uniform half-inch cubes for even roasting.

• 3

  Toss the diced vegetables on the prepared baking sheet with extra virgin olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 25-30 minutes until they are tender and show slight caramelization on the edges.

• 5

  In a large heavy-bottomed pot, whisk together the chicken bone broth, pumpkin puree, garlic powder, and onion powder over medium heat.

• 6

  Bring the broth mixture to a gentle simmer, then stir in the roasted root vegetables and the shredded cooked chicken breast.

• 7

  Allow the soup to simmer for 10 minutes, stirring occasionally to let the flavors meld and the broth to slightly thicken.

• 8

  Ladle the hot soup into bowls and garnish with fresh thyme leaves before serving.