Lemon Chicken Soup – Comfort food in a light and refreshing twist! 1 net carb!

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

Fresh Dill

Directions: 

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)