NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 cup chicken bone broth

1.5 oz dry brown rice noodles

0.5 tbsp extra virgin olive oil

1 cup chopped carrots

1 cup chopped celery

2 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp fresh dill

1 tsp lemon juice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the sea salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium heat. Add the carrots and celery, sautéing for 5-6 minutes until they begin to soften.

• 3

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 4

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

• 5

  Add the diced chicken to the pot, reduce heat to low, and simmer for 8-10 minutes until the chicken is cooked through.

• 6

  While the soup simmers, cook the brown rice noodles in a separate pot of boiling water according to package directions, then drain.

• 7

  Stir the cooked noodles, fresh parsley, fresh dill, and lemon juice into the soup pot.

• 8

  Season with the remaining sea salt and black pepper, then serve warm.