Shredded Chicken Soup with Pasta and Carrots

Ingredients

• Pasta1/2 cup (80 g)
• Chicken Breast120 g
• Carrot1/2 medium (30 g)
• Celery1/2 stalk (20 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat a pot over medium heat. In the meantime, dice the chicken and add salt and pepper.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the chicken.

3. 3

   Step 3

   Cook for 2-3 minutes while stirring from time to time until the sides are seared.

4. 4

   Step 4

   In the meantime, chop the garlic and cut the celery and carrot into small pieces.

5. 5

   Step 5

   Add to the pot and stir-fry for 4 minutes.

6. 6

   Step 6

   Then cover with water or broth until it boils.

7. 7

   Step 7

   Then add the pasta and let cook over low heat for 15 minutes.

8. 8

   Step 8

   Once ready, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Chicken Soup with Pasta and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.