NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cup low-sodium chicken bone broth

1 oz whole wheat egg noodles

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery for 5 minutes until softened.

• 2

  Place the whole chicken breast into the pot and season with sea salt, black pepper, fresh thyme, and fresh rosemary.

• 3

  Pour the chicken bone broth over the ingredients and bring the liquid to a gentle simmer.

• 4

  Cover and cook for 12 to 15 minutes until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit.

• 5

  Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks while the broth continues to simmer.

• 6

  Add the dry whole wheat egg noodles to the pot and cook for 6 to 8 minutes or until they reach an al dente texture.

• 7

  Stir the shredded chicken back into the soup along with the fresh lemon juice to brighten the flavors before serving.