Lemon Chicken Vegetable Soup

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 onions

Saute the onion until softened, about 3-4 minutes.

Add celery and carrots

Add the carrots, celery and celery leaves and saute another 4-5 minutes until softened.

Add zucchini

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 seasonings

Add the seasonings and saute for 1 minute more.

Pour chicken broth

Pour the chicken broth into the pot and bring to a boil. Reduce heat to a simmer for several more minutes.

Add gelatin

Add the gelatin from bottom chicken of container to the pot. The gelatin is full of flavor from the roasted chicken.

Diced chicken

Add the diced chicken to the soup and heat through.

Cilantro and zest to soup

Add cilantro, lemon juice and zest to the soup and stir to combine.

Soup is ready

It’s ready to serve! This surely helped to heal and comfort us! Hope it does the same for you!

Lemon Chicken Vegetable Soup
Serves 8
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
171 calories
7 g
76 g
3 g
29 g
1 g
410 g
999 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
410g
Servings
8
Amount Per Serving
Calories 171
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 76mg
25%
Sodium 999mg
42%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 4g
Protein 29g
Vitamin A
82%
Vitamin C
25%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large yellow onion, diced
  2. 3 medium organic carrots, sliced
  3. 3 stalks of celery, sliced in rings and chopped leaves
  4. 1 teaspoon no salt seasoning (Like Trader Joe's 21 Seasoning Salute)
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/8- 1/4 teaspoon red pepper flakes (depending on heat level you desire)
  8. 2 small zucchini, cut in quarters
  9. 64 ounces organic chicken broth
  10. 1 rotisserie chicken, meat removed from the bone and diced
  11. gelatin from bottom of rotisserie chicken container
  12. 1 large lemon, juiced and zested
  13. 3 tablespoons cilantro, chopped
Instructions
  1. Saute the onion until softened, about 3-4 minutes.
  2. Add the carrots, celery and celery leaves and saute another 4-5 minutes until softened.
  3. Add the seasonings and saute for 1 minute more.
  4. 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.
  5. Pour the chicken broth into the pot and bring to a boil. Reduce heat to a simmer for several more minutes.
  6. Add the diced chicken and gelatin from bottom chicken of container to the pot and heat through.
  7. Add cilantro, lemon juice and zest to the soup and it's ready to serve.
beta
calories
171
fat
3g
protein
29g
carbs
7g
more
Life of the Party Always! http://lifeofthepartyalways.com/

 

 

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