NUTRITION

SERVINGS

INGREDIENTS

1 tbsp Olive oil

0.33 cup Yellow onion

0.33 cup Carrots

0.33 cup Celery

1 clove Garlic

4 oz Boneless skinless chicken breast

1.5 cup Chicken bone broth

1 oz Whole wheat egg noodles

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat until shimmering.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic, dried thyme, and dried oregano, cooking for 1 minute until highly aromatic.

• 4

  Pour in the chicken bone broth and add the whole chicken breast, bringing the liquid to a gentle boil.

• 5

  Reduce the heat to low and simmer for 12-15 minutes until the chicken is cooked through, then remove the chicken and shred it with two forks.

• 6

  Add the whole wheat egg noodles to the pot and cook according to package directions until tender.

• 7

  Return the shredded chicken to the pot, season with sea salt and black pepper, and stir in fresh parsley before serving.