NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium Roma tomatoes

0.5 medium yellow onion

3 cloves garlic

1 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and quarter the yellow onion, then place them on the baking sheet with the peeled garlic cloves.

• 3

  Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 25 to 30 minutes until they are tender and the tomato skins are slightly charred.

• 5

  While the vegetables roast, ensure your chicken breast is cooked and shredded into bite-sized pieces.

• 6

  Transfer the roasted tomatoes, onion, and garlic, along with any juices from the pan, into a high-speed blender.

• 7

  Add the chicken bone broth and fresh basil leaves to the blender.

• 8

  Blend on high for 60 seconds or until the soup is completely smooth and velvety.

• 9

  Pour the soup into a medium saucepan over medium heat and stir in the shredded chicken breast.

• 10

  Simmer for 3 to 5 minutes to allow the flavors to meld and the chicken to heat through before serving.