NUTRITION

SERVINGS

INGREDIENTS

12 oz Canned chicken breast

1 large Egg

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

2 cups Chicken bone broth

1 cup Kale

0.25 cup Pumpkin seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the minced garlic and dried thyme, cooking for another minute until the aroma is released.

• 4

  Pour in the chicken bone broth and add the drained canned chicken, sea salt, and black pepper.

• 5

  Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 6

  Add the chopped kale to the pot and stir until it is wilted and bright green.

• 7

  In a small bowl, whisk the egg and slowly pour it into the simmering soup while stirring gently to create thin ribbons.

• 8

  In a separate small dry skillet, toast the pumpkin seeds over medium heat for 2-3 minutes until they are golden and crunchy.

• 9

  Ladle the soup into a bowl and garnish with the toasted pumpkin seeds before serving.