NUTRITION

SERVINGS

INGREDIENTS

5.5 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 chicken broth

1 oz whole wheat 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 yellow onion, carrots, and celery to the pot and sauté until the onions are translucent and the vegetables are slightly softened.

• 3

  Stir in the minced garlic and dried thyme, cooking for 60 seconds until the aromatics are fragrant.

• 4

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

• 5

  Place the whole chicken breast into the simmering broth, cover the pot, and poach for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pot and use two forks to shred it into bite-sized pieces before returning it to the broth.

• 7

  Add the whole wheat noodles to the pot and cook according to the package instructions until they reach an al dente texture.

• 8

  Season the soup with sea salt and black pepper, then stir in the freshly chopped parsley just before serving.