NUTRITION

SERVINGS

INGREDIENTS

6.4 oz Chicken breast

0.25 tbsp Olive oil

0.25 large Yellow onion

1 large Carrots

1 stalk Celery

1 clove Garlic

2.5 cups Chicken bone broth

1.5 oz Whole grain rotini

0.25 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Dried thyme

1 whole Bay leaf

1 tbsp Fresh parsley

0.25 tbsp Lemon juice

PREPARATION

• 1

  Heat the olive oil in a large stockpot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for about 8 minutes until the vegetables are softened.

• 3

  Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth and add the bay leaf, then bring the mixture to a gentle simmer.

• 5

  Place the whole chicken breasts into the simmering broth and poach for 15 minutes or until the internal temperature reaches 165 degrees.

• 6

  Remove the chicken from the pot to a cutting board, shred into bite-sized pieces using two forks, and set aside.

• 7

  Add the whole grain rotini to the simmering broth and cook until al dente according to the package directions.

• 8

  Return the shredded chicken to the pot and stir in the fresh chopped parsley and lemon juice to brighten the flavors.

• 9

  Serve in portions of approximately 2 cups each to yield eight hearty servings.