NUTRITION

SERVINGS

INGREDIENTS

1 tsp Olive oil

4.5 oz Boneless skinless chicken breast

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Low-sodium chicken broth

1.5 oz Whole wheat egg noodles

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the chicken breast pieces, sea salt, black pepper, thyme, and rosemary, cooking for 3-4 minutes until the chicken is lightly browned on the outside.

• 4

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

• 5

  Add the whole wheat egg noodles and reduce the heat to a simmer.

• 6

  Cook for 8-10 minutes, or until the noodles are tender and the chicken is fully cooked through.

• 7

  Stir in the fresh chopped parsley just before serving and ladle into deep bowls.