NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup chicken bone broth

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 cup shredded romaine lettuce

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

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 heavy-bottomed pot over medium heat.

• 2

  Add the diced yellow onion and celery to the pot, sautéing for about 5 minutes until the vegetables are translucent and aromatic.

• 3

  Stir in the chicken breast pieces and cook for 4 minutes until the outsides are browned.

• 4

  Add the minced garlic and dried thyme, stirring constantly for 60 seconds to prevent burning.

• 5

  Pour in the chicken bone broth and bring the liquid to a boil, then immediately lower the heat to maintain a steady simmer.

• 6

  Add the broccoli florets and cook for 5 minutes until they reach a tender-crisp texture.

• 7

  Gently fold in the cooked jasmine rice and shredded romaine lettuce, stirring for 1 minute until the lettuce is just wilted and the rice is heated through.

• 8

  Season the soup with sea salt and black pepper before ladling into deep bowls for a nutrient-dense meal.