Name: Chicken Noodle Soup with Hearty Vegetables
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 cup Chicken bone broth; 1.5 oz Chickpea rotini pasta; 0.5 cup Carrots; 0.5 cup Celery; 0.25 cup Yellow onion; 1 cup Kale; 2 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried thyme; 1 tsp Fresh parsley; 1 tsp Lemon juice

Nutrition

Per serving

545 calories

Protein: 53g; 37% of calories
Carbs: 51g; 35% of calories
Fat: 18g; 28% of calories

Instructions

Prep 10 min · Cook 22 min

Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.
Pour in the chicken bone broth and bring the liquid to a gentle simmer.
Place the whole chicken breast into the broth, cover the pot, and poach for 12 minutes until the chicken is cooked through.
While the chicken poaches, cook the chickpea rotini in a separate pot of boiling water for 7 minutes, then drain and set aside.
Remove the chicken from the pot, shred it with two forks, and return the shredded meat to the soup along with the cooked pasta and chopped kale.
Simmer the soup for 2 minutes until the kale is wilted, then stir in the lemon juice, sea salt, black pepper, and fresh parsley before serving.

Nutrition

Ingredients

Instructions

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