Name: Chicken and vegetable noodle soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 oz angel hair pasta, broken into thirds; 2 cups reduced-sodium chicken broth; 1/2 cup water; 3/4 medium carrot, thinly sliced; 1 stalk celery, thinly sliced; 2 tbsp ginger, peeled and grated; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

434 calories

Protein: 58g; 53% of calories
Carbs: 40g; 37% of calories
Fat: 5g; 10% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the chicken broth, water, ginger, garlic, carrot, and celery. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the flavors.
Add the whole chicken breast to the simmering liquid. Cover and simmer gently for 12 to 14 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the chicken to a plate and shred with two forks. Add the pasta to the pot and simmer for 4 minutes until tender.
Return the shredded chicken to the pot. Stir in the salt, pepper, and lemon juice. Garnish with parsley and serve in a large bowl.

Nutrition

Ingredients

Instructions

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