NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Soba noodles

0.5 cup Pumpkin puree

2 cup Chicken bone broth

1 tsp Olive oil

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat olive oil in a medium pot over medium heat and sauté the diced yellow onion, minced garlic, and grated fresh ginger until fragrant.

• 2

  Whisk in the pumpkin puree and chicken bone broth until the liquid is smooth and well combined.

• 3

  Place the chicken breast into the pot, bring to a gentle simmer, and poach for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 4

  While the chicken cooks, prepare the soba noodles in a separate pot of boiling water according to package instructions, then drain and set aside.

• 5

  Return the shredded chicken to the pumpkin broth along with the chopped kale, simmering for 2-3 minutes until the kale is tender and bright green.

• 6

  Place the cooked soba noodles into a large bowl, ladle the hot soup over them, and season with sea salt and black pepper before serving.