NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup frozen sweet peas

1 tbsp extra virgin olive oil

0.5 cup leeks

1 clove garlic

2 cup chicken bone broth

0.25 cup fresh mint leaves

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the cleaned and chopped leeks to the pot and sauté for about 5 minutes until they are soft and translucent.

• 3

  Stir in the minced garlic and cook for an additional 60 seconds until the aroma is released.

• 4

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

• 5

  Add the frozen sweet peas and cook for 3 to 4 minutes until they are bright green and tender.

• 6

  Remove the pot from the heat and stir in the fresh mint leaves, lemon juice, sea salt, and black pepper.

• 7

  Using an immersion blender, puree the soup directly in the pot until it reaches a smooth and velvety consistency.

• 8

  Fold in the pre-cooked shredded chicken breast and return the pot to low heat for 2 minutes to ensure the protein is heated through before serving.