NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cup low-sodium chicken broth

1 oz wide egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced onion, sliced carrots, and sliced celery, sautéing until the onions are translucent and the vegetables begin to soften.

• 3

  Stir in the minced garlic and dried thyme, cooking for about one minute until the mixture is fragrant.

• 4

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

• 5

  Place the whole chicken breast into the pot, reduce the heat to low, cover, and simmer for 12-15 minutes until the chicken is cooked through.

• 6

  Remove the chicken from the pot and use two forks to shred it into bite-sized pieces, then set it aside.

• 7

  Increase the heat to medium-high and add the egg noodles to the simmering broth, cooking for 7-8 minutes until tender.

• 8

  Return the shredded chicken to the pot and season the soup with sea salt and black pepper.

• 9

  Stir in the freshly chopped parsley and serve warm.