Lemon Chicken Soup
User Reviews
4.7
102 reviews
Excellent
Lemon Chicken Soup
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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.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cups carrots peeled and chopped
- 4 talks 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 Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
24g
(8%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
21mg
(7%)
Sodium
493mg
(21%)
Potassium
630mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
253IU
(5%)
Vitamin C
13mg
(14%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 493mg | 21% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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