NUTRITION

SERVINGS

INGREDIENTS

1 tbsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

4.5 oz chicken breast

2 cups chicken broth

1 oz whole wheat egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the yellow onion, slice the carrots into rounds, and chop the celery into small pieces.

• 2

  Cut the raw chicken breast into bite-sized cubes.

• 3

  In a medium pot, heat the olive oil over medium heat and add the onion, carrots, and celery, sautéing for about 5 minutes until softened.

• 4

  Stir in the sea salt, black pepper, and dried thyme to coat the vegetables.

• 5

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

• 6

  Add the cubed chicken breast and the whole wheat egg noodles to the pot.

• 7

  Reduce the heat to a simmer and cook for 8 to 10 minutes, or until the noodles are tender and the chicken is fully cooked through.

• 8

  Remove from heat and stir in the freshly chopped parsley before serving hot.