Lemony Chicken Vegetable Soup

 

🍋The fresh lemon zest really elevates your soup game! Don’t skip it!

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Makes 6 servings

Ingredients:

• 2 Tbsps olive oil or avocado oil

• 1 large onion, diced

• 3 medium carrots, peeled and sliced

• 3 celery ribs, chopped

• 3 fresh cloves garlic, minced

• 2 tsps dried thyme

• 2 medium zucchinis, chopped

• 2 cups fresh green beans, trimmed and chopped to bite-size pieces

• 3 cups cooked and chopped chicken

• 3 tsps turmeric powder

• 6 cups chicken bone broth

• sea salt and freshly ground black pepper, to taste

• 1 bunch of kale, tough stems removed and chopped

• 1 fresh lemon, zest, and juice of

Optional:

parmesan, to serve

Instructions:

Heat your oil in a large stock pot or Dutch oven over medium-high heat.

Add in the onion, carrots, celery and saute for 4-5 minutes. Stir in the garlic and thyme, then continue to saute for 1 minute.

Add the zucchini, green beans, cooked chicken, and turmeric powder.
Stir in your bone broth and bring to a boil. Once bubbling, reduce the heat to a low and simmer until the vegetables are tender-crisp, around 12-15 minutes.

Over the last couple of minutes, stir in your chopped kale, lemon zest, and freshly squeezed lemon juice.

Lemony Chicken Vegetable Soup 🥕🍋🧅

Ingredients

• 2 Tbsps olive oil or avocado oil
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery ribs, chopped
• 3 fresh cloves garlic, minced
• 2 tsps dried thyme
• 2 medium zucchinis, chopped
• 2 cups fresh green beans, trimmed and chopped to bite-size pieces
• 3 cups cooked and chopped chicken
• 3 tsps turmeric powder
• 6 cups chicken bone broth
• sea salt and freshly ground black pepper, to taste
• 1 bunch of kale, tough stems removed and chopped
• 1 fresh lemon, zest, and juice of

Optional:

• parmesan, to serve

Instructions

1. Heat your oil in a large stock pot or Dutch oven over medium-high heat.
2. Add in the onion, carrots, celery and saute for 4-5 minutes.
3. Stir in the garlic and thyme, then continue to saute for 1 minute.
4. Add the zucchini, green beans, cooked chicken, and turmeric powder.
5. Stir in your bone broth and bring to a boil.
6. Once bubbling, reduce the heat to a low and simmer until the vegetables are tender-crisp, around 12-15 minutes.
7. Over the last couple of minutes, stir in your chopped kale, lemon zest, and freshly squeezed lemon juice.
8. Taste and season with sea salt and pepper if desired.
9. Serve hot with parmesan cheese, if desired.

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