top of page
LEMON CHICKEN SOUP
1 tbsp olive oil
1 leek trimmed, halved lengthwise and thinly sliced
1 rib celery, thinly sliced
2 carrots, sliced in thin coins (you can add diced potatoes)
2 large cloves garlic, thinly sliced
1/2 Pre-roasted chicken
5 cups chicken broth
1 cup cooked chickpeas
3 cups loosely packed baby spinach
1/3 cup fresh lemon juice
In a large soup pot over medium, heat oil. Add leek and celery until softened, about 5 minutes. Stir in garlic, cook for 2 minutes.
Add broth and carrots (and potatoes), bring to a boil and reduce heat and simmer until carrots are almost cooked through. Add the chicken and chickpeas, cook until carrots are done. Add the spinach and lemon juice at the end. Spinach taken a minute to cool. chicken near the end.
bottom of page