NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Fideo noodles

1 tsp Extra virgin olive oil

0.25 cup Tomato sauce

2 cup Low-sodium chicken broth

0.25 cup White onion

1 clove Garlic

0.5 cup Zucchini

0.5 cup Carrots

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.25 whole Lime

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and toast the fideo noodles until they are fragrant and golden brown.

• 2

  Add the diced white onion, carrots, and minced garlic to the pot, sautéing for 3-4 minutes until the vegetables begin to soften.

• 3

  Stir in the tomato sauce, ground cumin, sea salt, and black pepper, allowing the flavors to meld for one minute.

• 4

  Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to a low simmer.

• 5

  Add the chicken breast and diced zucchini to the pot, cooking for 10-12 minutes until the chicken is fully cooked through and the noodles are tender.

• 6

  Remove the chicken breast to shred it with two forks, then return it to the soup.

• 7

  Ladle the hot soup into a bowl and garnish with fresh chopped cilantro and a bright squeeze of lime juice.