The Quarantine has been lifted! We have been so sick for the last two weeks we might as well have been in quarantine! Sequestered in our RV, so we would not infect family and friends, we traded germs, entertained each other and generally whined about not being able to do anything! Typically, if we even get sick, any bug runs through us in a day or two but not this bugger! David got it first. Then I felt the body ache and fever start and knew I had to whip up a big pot of soup to sustain us for several days ‘cuz I was going down too!
We took off for Urgent Care, fever blazing at 102.3, to find out we had picked up a virus that has been plaguing the valley since February. It settles in your respiratory system and makes a cozy home for weeks. Hacking and coughing, we were two very sad sacks!
Whether there is something to the healing effects of lemon and chicken broth or it just psychologically makes you feel better doesn’t really matter to me. It makes me a little bit happy when I am feeling really miserable! And that’s good enough for me!
This soup is so simple a kid can make it. The things that make it special are the freshness of the lemon juice and zest and the way you cook the vegetables until they are just crisp tender. That’s homemade taste you can’t find in a can of soup! Not to mention the lower sodium count! Whip up a big pot, serve some now and freeze some for later! It will make you feel good even when you aren’t sick!
Lemon Chicken Vegetable Soup
Saute the onion until softened, about 3-4 minutes.
Add the carrots, celery and celery leaves and saute another 4-5 minutes until softened.
Add the zucchini and saute for 2-3 minutes until softened. All vegetables should be soft but still have a firm feel. This makes the soup taste fresh and homemade and retains the vegetables health benefits.
Add the seasonings and saute for 1 minute more.
Pour the chicken broth into the pot and bring to a boil. Reduce heat to a simmer for several more minutes.
Add the gelatin from bottom chicken of container to the pot. The gelatin is full of flavor from the roasted chicken.
Add the diced chicken to the soup and heat through.
Add cilantro, lemon juice and zest to the soup and stir to combine.
It’s ready to serve! This surely helped to heal and comfort us! Hope it does the same for you!
- 1 large yellow onion, diced
- 3 medium organic carrots, sliced
- 3 stalks of celery, sliced in rings and chopped leaves
- 1 teaspoon no salt seasoning (Like Trader Joe's 21 Seasoning Salute)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8- 1/4 teaspoon red pepper flakes (depending on heat level you desire)
- 2 small zucchini, cut in quarters
- 64 ounces organic chicken broth
- 1 rotisserie chicken, meat removed from the bone and diced
- gelatin from bottom of rotisserie chicken container
- 1 large lemon, juiced and zested
- 3 tablespoons cilantro, chopped
- Saute the onion until softened, about 3-4 minutes.
- Add the carrots, celery and celery leaves and saute another 4-5 minutes until softened.
- Add the seasonings and saute for 1 minute more.
- Add the zucchini and saute for 2-3 minutes until softened. All vegetables should be soft but still have a firm feel. This makes the soup taste fresh and homemade and retains the vegetables health benefits.
- Pour the chicken broth into the pot and bring to a boil. Reduce heat to a simmer for several more minutes.
- Add the diced chicken and gelatin from bottom chicken of container to the pot and heat through.
- Add cilantro, lemon juice and zest to the soup and it's ready to serve.
Sounds great gonna try this, glad you are doing better. Happy Trails,
Annette & Ki