Lemon Chicken Soup
Ingredients
1 tbsp olive oil
1 leek trimmed, halved lengthwise and thinly sliced
1 rib celery, thinly sliced
2 carrots, sliced in thin coins
2 large cloves garlic, thinly sliced
1 lb skinless bone-in chicken thighs or breasts
5 cups chicken broth
1 cup cooked chickpeas
3 cups loosely packed baby spinach
1/3 cup fresh lemon juice
Half of 1 lemon. thinly sliced, for garnish (optional)
Directions
In a large soup pot over medium, heat oil. Add leek, celery and carrots; cook, stirring, until softened, about 5 minutes. Stir in garlic and chicken; cook for 2 minutes.
Add broth; bring to a boil. Reduce heat and simmer until chicken is cooked through, skimming any foam off the top, about 15 minutes. Using tongs, remove chicken and let cool enough to handle; chop or shred chicken.
Meanwhile, stir in chickpeas; cook for 3 minutes. Return chicken to pot; stir in spinach and lemon juice. Divide among bowl; garnish with lemon slices, if using.
Recipe credit: Fresh Juice Magazine
Category: Soups and Stews
Ingredients
1 tbsp olive oil
1 leek trimmed, halved lengthwise and thinly sliced
1 rib celery, thinly sliced
2 carrots, sliced in thin coins
2 large cloves garlic, thinly sliced
1 lb skinless bone-in chicken thighs or breasts
5 cups chicken broth
1 cup cooked chickpeas
3 cups loosely packed baby spinach
1/3 cup fresh lemon juice
Half of 1 lemon. thinly sliced, for garnish (optional)
Directions
In a large soup pot over medium, heat oil. Add leek, celery and carrots; cook, stirring, until softened, about 5 minutes. Stir in garlic and chicken; cook for 2 minutes.
Add broth; bring to a boil. Reduce heat and simmer until chicken is cooked through, skimming any foam off the top, about 15 minutes. Using tongs, remove chicken and let cool enough to handle; chop or shred chicken.
Meanwhile, stir in chickpeas; cook for 3 minutes. Return chicken to pot; stir in spinach and lemon juice. Divide among bowl; garnish with lemon slices, if using.
Recipe credit: Fresh Juice Magazine
Category: Soups and Stews