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Lemon Chicken Soup

LEMON CHICKEN SOUP

Serving Size: 1 1/2 cups
Makes: Enough for 6 Adults
Time to Make: 40 minutes

Food for the Body, Mind, & Soul

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Contains Egg, Gluten

LEMON CHICKEN SOUP

This is a healthy soup that is quick to make and adds a bit of zest, thanks to the lemon, which also helps stimulate digestion. I always try to find fun and interesting ways to incorporate some greens and this is the perfect foundation to do just that! I add kale, which can be done at the very end to maximize the nutrients in the kale, but also soften the texture of the harsh edges’ kale leaves can give, making this a comforting and healthy soup to add into your weekly meal plan!

INGREDIENTS

  • 1 Tablespoon Extra Virgin Olive Oil (EVOO)

  • 3 Carrots, peeled and diced

  • 1 Onion, peeled and diced

  • 3 Garlic Cloves, peeled and minced

  • 8 cups Broth, you can use vegetarian or chicken broth

  • 1 cup Orzo

  • 2 cooked Chicken Breasts (or Lemon Chicken Breast)

  • 1 bunch of Kale, washed and cut up

  • 1-3 eggs (optional)

  • 2 lemons (1/2 cup juiced)

  • zest of one lemon

  • dash of both Salt & Pepper

  • 1 Tablespoon of Dill, dried (if using fresh, you can use 3 sprigs, chopped)

PREPARATION

  1. Make the Lemon Chicken Breast

  2. In a soup pot, heat the oil on medium heat for about 1-2 minutes or until pan and oil are warm

  3. Add the garlic and onions and sauté for about 2 minutes, or until softened. Sprinkle with a dash of salt & pepper, Stir every few seconds with a wooden spoon.

  4. Add the carrots and continue to sauté for another 2 minutes or until softened and onions are starting to brown. Continue to stir while cooking to help eliminate over cooking the vegetables

  5. If using dried dill, add it here, if using fresh dill, wait to add toward the end of cooking to retain the flavor of the dill.

  6. Add the broth/stock and let the soup come to a simmer, you may need to turn down the stove to "low." You may also want to cover the soup to help decrease liquid evaporating. Cook for about 8 minutes.

  7. Add the orzo and gently mix throughout the soup, cover and let simmer for about 10 minutes.

  8. Shred the cooked chicken and add to the soup, along with the kale, lemon zest and fresh dill. Stir the soup and turn off the stove.

  9. Take about 1 cup of broth from the soup in a heat proof bowl, then place the lid on top of the soup.

  10. In the heat proof bowl with the 1 cup of broth, whisk in the eggs and lemon juice. When everything is mixed well, gently pour this back into your soup. Cover the soup again for about 1-2 minutes.

  11. If using fresh dill, add here and save some for garnish

  12. Dish up and enjoy. You may need to add more salt or pepper (I always under salt as you can add salt to food but can't take it away)

  13. Enjoy!

DISCOVER HEALTH-CRUSH

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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.

Lemon Chicken Soup Nutrition Label

PLAYS NICELY WITH

BAKING SODA BISCUITS
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