Lemon Chicken Soup
Lemon Chicken Soup takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 561 calories, 44g of protein, and 22g of fat each. For $3.9 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 191 foodies and cooks. A mixture of bone broth, sweet onion, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Winter event. Several people really liked this soup. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. If you like this recipe, you might also like recipes such as Avgolemono Soup (aka Greek Lemon Chicken Soup), Lemon Chicken Soup, and Lemon Ginger Chicken Soup.
Servings: 4
Ingredients:
2 (8-ounce) containers Kitchen Basics Turmeric and Ginger Chicken Bone Broth
1/2 cup chopped carrots
1/2 cup chopped celery
4 cups low-sodium Kitchen Basics Organic Free Range Chicken Stock
3 tablespoons chopped chives
3/4 cup ditalini pasta
1/3 cup chopped fresh herbs, like parsley, basil or cilantro
4 garlic cloves, minced
1 teaspoon freshly grated ginger
1 lemon, thinly sliced
lemon wedges for serving
1 tablespoon freshly grated lemon zest
2 tablespoons olive olive
shaved parmesan for topping
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups shredded chicken
1 sweet onion, diced
2 tablespoons unsalted butter
2 cups water
Equipment:
pot
Cooking instruction summary:
Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add in the onion, carrots, celery, garlic, ginger, salt and pepper. Stir and cook until the vegetables are slightly softened, about 5 minutes. Stir in the lemon zest and chicken. Add in the lemon slices, chicken stock, bone brother and water. Bring the mixture to a boil. Once boiling, add the pasta and reduce to a simmer. Cook until the pasta is al dente, about 8 to 10 minutes. Stir in the herbs and the chives. Serve immediately with shaved parmesan and a lemon wedge!
Step by step:
1. Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add in the onion, carrots, celery, garlic, ginger, salt and pepper. Stir and cook until the vegetables are slightly softened, about 5 minutes. Stir in the lemon zest and chicken.
2. Add in the lemon slices, chicken stock, bone brother and water. Bring the mixture to a boil.
3. Once boiling, add the pasta and reduce to a simmer. Cook until the pasta is al dente, about 8 to 10 minutes. Stir in the herbs and the chives.
4. Serve immediately with shaved parmesan and a lemon wedge!
Nutrition Information:
covered percent of daily need
