Spring Chicken Soup

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6 servings

Calories 283

Net Carbs 10 grams

Protein 25.2 grams

Fat 4.5 grams

Ingredients

1 T. olive oil

1 chopped onion

2 thinly sliced carrots

2 stalks sliced celery

2 sliced zucchini

2 cloves garlic

1 t. oregano

salt to taste

black pepper to taste

6 c. chicken broth

1 pound boneless skinless chicken breast cut into chunks

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

Directions

1-Cook onion, carrots, celery and zucchini in oil until soft.  Add garlic and cook until fragrant 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 thoroughly cooked.

3-Remove chicken from pot and shred.  Return to pot and add lemon juice, peas, asparagus and corn. Simmer about 6 minutes. Garnish with lemon and parsley.

 

8 thoughts on “Spring Chicken Soup

    1. Thank you! I have cooked variations of this for many years. There’s nothing much better this time of year. Thank you for reading and commenting.

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