Lemon Chicken Soup – Comfort food in a light and refreshing twist! 1 net carb!
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This is my favorite soup and has been for several years. It somewhat reminds me of chicken noodle soup with the noodles (if that makes sense). I call it a comforting bowl of sunshine because each bite has a light refreshing flavor, I hope you enjoy it as much as I do ❤️
Lemon Chicken Soup (serves 8, 1 cup servings)
4 – boneless skinless chicken breast
1 lg – Leek (stem only, not green leaves)
2 – Celery Stalks
2 tbsp – olive oil
2 tsp – pink hemalayan salt
8 cups – Chicken Stock
1 – lemon
Boil and shred chicken, set aside.
Add olive oil to a pot and heat, add celery (i dice mine thin) & Leeks (I cut it in half long ways and then dice it thinly also, and rinse in a colander to remove any sand first) sauté until tender.
Once tender, add chicken stick to the pot and shredded chicken. Bring to a slow rolling boil, reduce heat to low, and allow to simmer for approximately 30 minutes.
Ladle into a bowl, add a lemon wedge & fresh chopped dill. Enjoy!!
Hint: I always chop my leeks and then rinse them in a colander, they retain some of the sandy dirt they’re grown in. I also prefer full day Chicken stock I feel it gives much more flavor to the broth.
Nutrition (1 cup, 1/8 lemon, 2 sprigs doll – makes 8 cups)