Food photo created by foodiesfeed – www.freepik.com
Net Carbs 10 grams
Protein 25.2 grams
Fat 4.5 grams
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
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 Comments Add yours
Looks like a good light soup. I’m sure our readers will enjoy this recipe.
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wonderful chicken soup..
You just can’t go wrong with chicken soup. Thanks for reading and commenting my friend.
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.
All chicken soup festival…lol
Love my chicken soup!