NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

1.5 oz Dry chickpea rotini pasta

2 cup Low-sodium chicken broth

0.5 cup Diced carrots

0.5 cup Diced celery

0.5 cup Diced yellow onion

1 tsp Extra virgin olive oil

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent.

• 2

  Add the minced garlic and dried thyme to the pot, stirring for 60 seconds until the mixture is fragrant.

• 3

  Pour in the low-sodium chicken broth and bring the liquid to a gentle boil.

• 4

  Add the dry chickpea rotini pasta to the pot and cook according to the package directions, usually about 7 to 9 minutes, until al dente.

• 5

  Stir in the cooked shredded chicken breast, sea salt, and black pepper, allowing the soup to simmer for 2 more minutes until the chicken is heated through.

• 6

  Ladle the soup into a large bowl and garnish with fresh chopped parsley before serving.