6 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. ;-*
Looks like a good light soup. I’m sure our readers will enjoy this recipe.