NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Low-sodium chicken bone broth

1 cup Kale

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 clove Garlic

PREPARATION

• 1

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

• 2

  Sauté the diced onion, carrots, and celery for 5 minutes until the onion is translucent.

• 3

  Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

• 4

  Pour in the bone broth and bring the mixture to a boil, then reduce to a gentle simmer.

• 5

  Add the whole chicken breast and poach for 12-15 minutes until cooked through.

• 6

  Remove the chicken from the pot, shred it using two forks, and return the meat to the soup.

• 7

  Stir in the chopped kale and simmer for 2 minutes until the leaves are tender and wilted.

• 8

  Stir in the lemon juice, sea salt, and black pepper before serving hot.