NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 cup Diced carrots

0.5 cup Diced celery

0.25 cup Diced yellow onion

2 cups Low-sodium chicken broth

1 oz Whole grain egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

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 for 5 to 6 minutes until the vegetables begin to soften and the onions become translucent.

• 3

  Stir in the dried thyme, sea salt, and black pepper to coat the vegetables and release the aromatics.

• 4

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

• 5

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

• 6

  Remove the chicken from the pot and place it on a cutting board to shred or dice into bite-sized pieces before returning it to the soup.

• 7

  Add the whole grain egg noodles to the simmering broth and cook for 6 to 8 minutes or until the noodles reach an al dente texture.

• 8

  Stir in the fresh chopped parsley just before serving to add a bright finish to the soup.