NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

2 cup diced yellow potatoes

0.5 cup diced yellow onion

0.5 cup sliced carrots

0.5 cup sliced celery

2 clove minced garlic

4 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until aromatic.

• 4

  Add the diced chicken breast to the pot and cook for 3-4 minutes until the outside is no longer pink.

• 5

  Pour in the chicken broth and add the diced potatoes, sea salt, and black pepper.

• 6

  Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

• 7

  Remove from heat and stir in the fresh parsley before serving warm.