NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups chicken bone broth

1 oz whole wheat egg noodles

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  In a medium stockpot, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced yellow onion, carrots, and celery, sautéing for 5-6 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic, dried thyme, and dried oregano, cooking for 1 minute until the mixture is highly aromatic.

• 4

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

• 5

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

• 6

  Reduce the heat to low, cover the pot, and simmer for 12-15 minutes until the chicken is cooked through and the noodles are tender.

• 7

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

• 8

  Season with sea salt and black pepper, then stir in the fresh parsley and lemon juice just before serving.