NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 tsp garlic

2 cup chicken bone broth

1 oz whole wheat rotini

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced onion, carrots, and celery to the pot and sauté until the vegetables are softened and the onions are translucent.

• 3

  Stir in the garlic and dried thyme, cooking for about 1 minute until the herbs become fragrant.

• 4

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

• 5

  Add the dry rotini pasta and the whole chicken breast to the boiling broth.

• 6

  Lower the heat to a simmer, cover, and cook for 10 to 12 minutes until the chicken is cooked through and the pasta is tender.

• 7

  Transfer the chicken to a cutting board, shred it with two forks, and return the meat to the soup.

• 8

  Season with sea salt and black pepper, then stir in the fresh parsley before serving hot.