Lemon Chicken Soup
This Lemon Chicken Soup has lots of veggies, protein, and whole grains. It tastes savory and herby all with a little zing from the lemon.
Servings 6 servings
Calories 247kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cups carrots peeled and chopped
- 4 stalks celery
- 6 cups chicken stock
- 1 teaspoon tarragon
- salt & pepper to taste
- 2 bay leaves
- 1/2 cup tri-color quinoa brown rice or spaghetti broken into pieces
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- 2 cups chicken* cooked and shredded
- 1 teaspoon chives
Instructions
- In large pot, heat olive oil over medium heat. Saute onion, carrot and celery for 5 minutes to soften.
- Pour in chicken stock, tarragon, salt, pepper and bay leaves. Bring to boil, pour in quinoa, brown rice or spaghetti and reduce heat to simmer and cook 20 minutes or until tender.
- Stir in lemon juice, zest, chicken and chives. Serve hot.
Notes
*If you don't have already cooked chicken, stick 2 uncooked chicken breasts into the hot broth while the quinoa is cooking. After 20 minutes, remove, shred and return to the pot.
Nutrition
Calories: 247kcal | Carbohydrates: 24g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 493mg | Potassium: 630mg | Fiber: 3g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg
