NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 clove garlic

2 cups chicken bone broth

1 oz whole wheat egg noodles

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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 begin to soften.

• 3

  Stir in the minced garlic and fresh thyme, cooking for about one minute until the mixture becomes aromatic.

• 4

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

• 5

  Add the whole chicken breast and the whole wheat egg noodles to the pot, then reduce the heat to a low simmer.

• 6

  Cover and cook for 10 to 12 minutes, or until the noodles are tender and the chicken is fully cooked through.

• 7

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

• 8

  Season the soup with sea salt and black pepper, then ladle into a bowl to serve hot.