- 4 cup Low-Sodium Chicken Broth
- 0.5 cup Carrots, peeled and diced
- 0.5 cup Zucchini, peeled, de-seeded and diced
- 1 Small Bay Leaf
- 0.25 tsp Dried Thyme
- 8 oz Shredded Chicken Breast
- 2 cup (Cooked) Egg Noodles
Directions
- In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
- Add the peeled carrots, peeled zucchini, bay leaf, and dried thyme.
- Simmer for 8–10 minutes, until vegetables are very soft and easily mashable with a spoon.
- Stir in the shredded chicken and simmer for 2–3 minutes, until warmed through.
- Add the cooked egg noodles and heat for 1–2 minutes.
- Remove the bay leaf.
- Remove from heat and serve warm. Garnish with parsley only if well tolerated.
Allergen Note:
- Wheat
Substitution Notes:
- Use gluten-free, egg-free pasta if wheat or egg is not tolerated
- Chicken may be replaced with turkey for protein
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Bowl = 1.5 Cups |
| Amount Per Serving | |
| Calories | 235 |
| Total Fat | 5 g |
| Sodium | 360 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 1.5 g |
| Protein | 18 g |
