I have been in soup mode for a couple months since the temperatures have dropped and this one is one of my favorites. I love that it is on the lower end of carbs so I can have a slice of bread alongside it and it is still macro-balanced! I like to add extra red chili flakes to make it pretty spicy too - but you do you!
As with most soups, this one gets better with time, so is great for a make-ahead lunch- and it reheats great.
Creamy Lemon Chicken Soup -makes 4 hearty servings
Macros per serving: 434 calories, C28 P48 F14
Ingredients:
16 ounces chicken breast
4 cups chicken bone broth
1/2 cup chopped onion
2 celery stalks, chopped
2 cups chopped carrots
2 cups chopped yukon gold potatoes
2 tablespoons chopped garlic
2 tablespoons butter
2 tablespoons flour (swap out for cornstarch for GF)
1 cup milk (any kind that agrees with your belly)
1 teaspoon lemon zest, and juice of one lemon
Instructions:
-Melt your butter in a large stock pan with temperature at medium. Toss in onion, celery, and carrots and cook until onions are translucent. Add garlic and potatoes and cook one more minute. Add flour and toss everything around for 1-2 minutes until the flour turns a nice golden color. I like to add in some rosemary and thyme, and red pepper flakes at this time as well.
-Slowly pour in your chicken stock, milk, and carefully add chicken breast (shredded or chopped), lemon zest and juice, and bring to low simmer for 12-15 minutes.
-Serve hot and enjoy! I love to have a slice of homemade sourdough to dip but you do you.
