NUTRITION

SERVINGS

INGREDIENTS

5 oz 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 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 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large pot over medium heat, then add the chicken and sear until golden brown on all sides.

• 3

  Add the diced onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the fresh thyme and rosemary, allowing the herbs to release their aroma for about 30 seconds.

• 5

  Pour in the chicken broth and bring the mixture to a gentle boil.

• 6

  Add the whole wheat egg noodles and reduce the heat to a simmer, cooking for 8-10 minutes until the noodles are tender.

• 7

  Stir in the remaining salt, pepper, and fresh parsley before serving hot in a large bowl.