NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Chickpea pasta

2 cups Chicken bone broth

0.5 cup Diced carrots

0.5 cup Diced celery

0.25 cup Diced yellow onion

0.5 tbsp Extra virgin olive oil

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

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

• 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 bring the liquid to a gentle boil.

• 5

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

• 6

  Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks.

• 7

  Add the chickpea pasta to the simmering broth and cook for 7-9 minutes, or until the pasta is al dente.

• 8

  Return the shredded chicken to the pot and stir in the fresh parsley before serving in a large bowl.