Name: Shredded Chicken Noodle Soup with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Shredded rotisserie chicken breast; 0.5 tsp Extra virgin olive oil; 0.5 cup Diced yellow onion; 0.5 cup Sliced carrots; 0.5 cup Sliced celery; 2 cloves Minced garlic; 3 cups Low-sodium chicken broth; 0.5 oz Dry whole wheat egg noodles; 1 tsp Fresh thyme leaves; 1 tsp Chopped fresh rosemary; 1 tbsp Fresh lemon juice; 2 tbsp Chopped fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

429 calories

Protein: 40g; 36% of calories
Carbs: 32g; 29% of calories
Fat: 17g; 35% of calories

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a large stockpot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic, fresh thyme, and chopped rosemary, cooking for about 1 minute until the herbs release their fragrance.
Pour in the low-sodium chicken broth and increase the heat to bring the liquid to a gentle boil.
Add the dry whole wheat egg noodles and cook according to the package instructions, typically about 7-8 minutes, until tender.
Stir in the shredded rotisserie chicken breast and simmer for an additional 2-3 minutes to ensure the chicken is heated through.
Remove the pot from the heat and stir in the fresh lemon juice and chopped parsley to brighten the flavors.
Season with sea salt and black pepper, then ladle into bowls and serve immediately.

Nutrition

Ingredients

Instructions

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