Name: Rotisserie Chicken Noodle Soup with Garden Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz rotisserie chicken breast; 1 tsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 2 cup low-sodium chicken broth; 1 oz whole wheat egg noodles; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh baby spinach; 1 tsp fresh parsley

Nutrition

Per serving

484 calories

Protein: 53g; 43% of calories
Carbs: 40g; 33% of calories
Fat: 13g; 24% of calories

Instructions

Prep 10 min · Cook 15 min

Finely dice the yellow onion and slice the carrots and celery into thin rounds.
Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened and fragrant.
Stir in the dried thyme, sea salt, and black pepper to coat the vegetables.
Pour in the chicken broth and bring the liquid to a rolling boil over medium-high heat.
Add the whole wheat egg noodles and cook for 7 to 8 minutes, or until the noodles reach an al dente texture.
Shred the rotisserie chicken breast and add it to the pot along with the fresh baby spinach.
Simmer for 2 minutes until the chicken is heated through and the spinach is wilted.
Ladle the soup into a bowl and garnish with freshly chopped parsley before serving.

Nutrition

Ingredients

Instructions

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