Lemon Chicken Soup
Servings: 10
Calories: 287kcal
Ingredients
- 1 medium leek cleaned and sliced
- 2 parsnips peeled and diced
- 1 onion diced
- 4 carrots peeled and diced
- 1 whole chicken medium-sized
- 3 cloves garlic minced
- 2 cups pasta gluten-free
- 64 oz chicken broth organic pacific
- 1 chicken whole-sized
- 10 oz spinach fresh
- 3-4 lemons juice (about ½ cup)
- 12 rapunzel veggie bullion
- 1 parsley
- pepper Freshly ground
- 1 tbsp basil dried
- 1 tbsp garlic powder
- 1 tbsp onion granulated
- 3 oz fresh dill however, you can use as many fresh dill to handle ½ cup sour cream
Instructions
- Use a large soup pot, add onion, leek, parsnip, quartered chicken, pacific chicken stock, garlic, Rapunzel bullion, and bring them to boil. Turn it down to simmer, add onion and granulated garlic, then basil and pepper. Allow it to cook for 1.5 hours, remove the chicken from the pot, debone it, cut into small pieces, then add it to the pot, add the dill, sour cream. Stir in your spinach, pepper, salt, and dill, then season it to taste.
Nutrition
Serving: 10g | Calories: 287kcal | Carbohydrates: 26g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 778mg | Potassium: 711mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7676IU | Vitamin C: 43mg | Calcium: 102mg | Iron: 3mg