NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

2 cup Chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat until shimmering.

• 2

  Add the diced onion, carrots, and celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent.

• 3

  Stir in the minced garlic and cook for 1 minute until fragrant but not browned.

• 4

  Pour in the chicken broth and bring the liquid to a gentle simmer.

• 5

  Place the whole chicken breast into the simmering broth, ensuring it is fully submerged, and cook for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

• 7

  Return the shredded chicken to the pot and season the soup with sea salt and black pepper.

• 8

  Stir in the freshly chopped parsley and serve warm in a large bowl.