Spring Chicken Soup

screenshot_20181211-215407~22494003507996501873..jpg6 servings

Calories 191

Carbs         9 grams

Protein    25 grams

Fat              3 grams

1 T. oil of choice

1 onion

2 carrots

2 stalks celery

2 zucchini

2 cloves garlic

1 t. oregano

salt to taste

black pepper to taste

6 c. chicken broth

1 pound boneless skinless chicken breast

3 sprigs thyme

1/4 c. lemon juice

1 c. frozen peas

1 c. frozen corn

1 c. fresh asparagus (optional)

lemon slices for garnish

freshly chopped parsley for garnish

1-Cook onion, carrots, celery and zucchini in oil until soft, about 6 minutes.  Add garlic and cook until fragrant, about 1 minute and season with oregano, salt and pepper.

2-Pour in chicken broth and thyme. Bring to boil and add chicken and lower heat, simmer until chicken is cooked through about 10 minutes.

3-Remove chicken from pot and shred with two forks.  Return to pot and add lemon juice, peas and corn. Cook until it low simmers, about 6 minutes. Garnish with lemon and parsley. ;-*


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