NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup zucchini

2 cup low-sodium chicken broth

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Add the yellow onion, carrots, and celery, sautéing until the vegetables are softened and the onion is translucent.

• 3

  Stir in the minced garlic, dried thyme, and dried oregano, cooking for one minute until the herbs are fragrant.

• 4

  Place the chicken breast into the pot and pour in the low-sodium chicken broth.

• 5

  Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes until the chicken is fully cooked.

• 6

  Remove the chicken from the pot and shred it into bite-sized pieces using two forks before returning it to the soup.

• 7

  Add the zucchini and kale to the pot, simmering for 5 minutes until the kale is wilted and the zucchini is tender.

• 8

  Stir in the sea salt, black pepper, and lemon juice to brighten the flavors before serving hot.