Lemony Chicken Vegetable Soup
Ingredients
The Soup
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
2
large
carrots, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
dried thyme
-
6
cups
chicken stock
-
2
cups
whole kernel corn, frozen
-
2
cups
cut green beans, frozen
-
1
medium
zucchini, chopped
-
¼
teaspoon
turmeric
-
1
leaf
bay leaf
-
2
teaspoons
salt
-
to taste
freshly ground black pepper
-
3
cups
cooked chicken, cut into bite-sized pieces
-
4
cups
baby spinach
-
2
tablespoons
fresh lemon juice
-
zest of 1
lemon
Optional Garnishes
-
to taste
additional lemon zest
-
to taste
lemon rounds
-
to taste
grated parmesan
Instructions
- Heat olive oil in a saucepan over medium-high heat.
- Add chopped onion and carrots, sauté until softened.
- Stir in minced garlic and thyme, cooking until fragrant.
- Add chicken stock, frozen corn, green beans, zucchini, turmeric, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until vegetables are tender-crisp.
- Stir in cooked chicken and heat through.
- Add spinach, lemon juice, and lemon zest, stirring until spinach softens.
- Serve with optional garnishes if desired.
Nutrition Facts (estimated)
Servings
6
Calories
227
Total fat
8g
Total carbohydrates
17g
Total protein
23g
Sodium
1490mg
Cholesterol
48mg
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