Name: Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cups carrots, peeled and chopped; 4 stalks celery, chopped; 6 cups chicken stock; 1 teaspoon dried tarragon; Salt and pepper to taste; 2 bay leaves; ½ cup tri-color quinoa, brown rice, or broken spaghetti; 3 tablespoons fresh lemon juice; Zest of 1 lemon; 2 cups cooked and shredded chicken; 1 teaspoon chopped chives for garnish

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 cups carrots, peeled and chopped
4 stalks celery, chopped
6 cups chicken stock
1 teaspoon dried tarragon
Salt and pepper to taste
2 bay leaves
½ cup tri-color quinoa, brown rice, or broken spaghetti
3 tablespoons fresh lemon juice
Zest of 1 lemon
2 cups cooked and shredded chicken
1 teaspoon chopped chives for garnish

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Instructions

Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for about 5 minutes.
Pour in chicken stock, add tarragon, salt, pepper, and bay leaves. Bring to a boil.
Add quinoa, rice, or spaghetti, reduce heat to a simmer and cook for 20 minutes.
Stir in lemon juice, lemon zest, shredded chicken, and chives.
Ladle soup into bowls and serve hot, garnished with additional chives if desired.

Notes

Ensure chicken is cooked thoroughly before shredding for the best texture.
Taste and adjust seasonings before serving for optimal flavor.
For a creamier soup, add a splash of cream just before serving.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Calories: 320
Sugar: 3
Sodium: 800
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 40
Fiber: 5
Protein: 22
Cholesterol: 70