Lemon Chicken Soup
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 Tbsp olive oil
2-1/2 cups carrots, sliced
2 cups celery, diced
4 cloves garlic, minced
Sea salt and pepper to taste
2 quarts chicken broth
2 lbs chicken breast
1 ginger root (size of palm), washed, skin on, chopped in 3 pieces
1 lemon, zest and juice
1 can lite unsweetened coconut milk
3 cups spinach
2 cups onions, diced
2-1/2 cups potatoes, diced
Directions
In a large soup pot, combine oil, onions, carrots, celery, garlic, salt and pepper. Cook over medium heat until soft and fragrant.
Add potatoes. Pour in chicken broth. Stir.
Add chicken and ginger root.
Add water if you prefer more broth. Bring to a boil.
Reduce heat to low. Simmer for 35 to 45 minutes. The longer it simmers, the stronger the ginger flavor.
Remove chicken and shred. Put back in the soup.
Add lemon zest and juice. Simmer for 10 to 5 minutes. Remove ginger pieces or leave in for flavor.
Stir in coconut milk and spinach.
Adjust seasonings if needed. Divide into 5 equal servings.