NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup chicken bone broth

1.5 oz brown rice noodles

0.5 tbsp extra virgin olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Finely chop the carrots, celery, and onion to ensure they cook evenly and release their natural sweetness into the base.

• 3

  Heat the extra virgin olive oil in a medium stockpot over medium heat and sauté the carrots, celery, and onion until the onion becomes translucent.

• 4

  Grate the fresh ginger into the pot and add the chicken pieces, stirring for 2 to 3 minutes until the chicken is opaque on the exterior.

• 5

  Pour in the chicken bone broth and bring the liquid to a gentle simmer, then reduce the heat to low and cook for 8 minutes.

• 6

  Add the brown rice noodles to the simmering broth and cook for 4 to 5 minutes until they reach a perfectly al dente texture.

• 7

  Turn off the heat and stir in the fresh baby spinach, allowing the residual heat to wilt the greens until they are bright and tender.

• 8

  Taste the soup and adjust with the remaining sea salt and black pepper before ladling into a deep bowl for a warm, clean meal.