Lemon Chicken Soup with Mushrooms
and vegetable sticks / herb vinaigrette

Name: Lemon Chicken Soup with Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 Tbsp Vinegar, white wine; 1 Tbsp Mustard; 1/2 tsp Dill, dried (opt); 1/2 tsp Honey; 3 Tbsp Oil, olive; 1 Tbsp Cilantro leaves; 1 clove Garlic; 1/2 Onions, medium, diced; 1/2 Rotisserie chicken, meat shredded; 8 oz Mushrooms, any button, chopped (look for pre-chopped); 10 oz Zucchini, cubed; 1 Tbsp Oil, olive; 1/2 tsp Thyme, dried; 3 1/2 cups Stock, any type; 2 Bay leaves; 1 Tbsp Lemon juice; 8 oz Cucumbers, sticks for dipping; 8 oz Carrots, baby; 1/2 cup Herb Vinaigrette (ingredients listed separately)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Lemon juice stirred in at the end of cooking gives this simple soup a bright, fresh flavor.

Ingredients

Metric

Servings:

Herb Vinaigrette:

Vinegar, white wine - 1 1/2 Tbsp
Mustard - 1 Tbsp
Dill, dried (opt) - 1/2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp
Cilantro leaves - 1 Tbsp
Garlic - 1 clove

Lemon Chicken Soup with Mushrooms:

Onions, medium - 1/2 , diced
Rotisserie chicken - 1/2 , meat shredded
Mushrooms, any button - 8 oz , chopped (look for pre-chopped)
Zucchini - 10 oz , cubed
Oil, olive - 1 Tbsp
Thyme, dried - 1/2 tsp
Stock, any type - 3 1/2 cups
Bay leaves - 2
Lemon juice - 1 Tbsp

Vegetable Sticks and Herb Vinaigrette:

Cucumbers - 8 oz , sticks for dipping
Carrots, baby - 8 oz
Herb Vinaigrette (ingredients listed separately) - 1/2 cup

Prep

Onions - Chop onions. (Can be done up to 5 days ahead)
Make herb vinaigrette - Skip if vinaigrette was made ahead for Tuesday. Combine vinegar, mustard, dried dill, and honey. Add olive oil (portion for vinaigrette) while whisking. Add cilantro and garlic cloves and blend with an immersion blender. (If you prefer to make the vinaigrette by hand, you can finely chop cilantro and garlic and whisk them in.) (Can be done up to 4 days ahead)
Rotisserie chicken - Skip if meat was shredded ahead for Tuesday. Take meat off the bone and shred with a knife. (Can be done up to 3 days ahead)
Mushrooms (if not pre-chopped) / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
Cucumbers - Slice cucumbers into sticks for dipping. (Can be done 1 day ahead)

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Make

Heat a Dutch oven over medium heat. Add olive oil (portion for the soup) and then onions, mushrooms, and zucchini. Saute until tender, 3 to 4 minutes.
Add thyme and saute for 1 minute more.
Add stock and bay leaves. Bring to a simmer. Simmer for 5 minutes.
Turn off heat under soup and stir in chicken and lemon juice. Season with some salt.
Serve soup with cucumbers and carrots on the side for dipping in vinaigrette. Enjoy!

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