Lemon and Herb Chicken Soup
with pan seared carrots

Name: Lemon and Herb Chicken Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, small, chopped; 2 ribs Celery, chopped; 2 Tbsp Parsley, fresh, chopped; 1 1/2 lbs Chicken thighs, boneless and skinless (sub chicken breasts); 1 Lemons, zest and juice of; 1 Tbsp + 1 Tbsp Oil, cooking; 4 cups Stock, chicken or vegetable; 2 tsp Bragg's / coconut aminos; 2 sprigs Thyme, fresh; 2 Bay leaves; 1 lb Carrots, sliced; 1 Tbsp Butter; 1 tsp Maple syrup

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This variation on classic chicken soup has plenty of feel good ingredients to help keep those winter blues at bay. Lemon and fresh herbs add bright notes and pan seared carrot sticks give some crunch to serve on the side.

Ingredients

Metric

Servings:

Lemon and Herb Chicken Soup:

Onions, small - 1 , chopped
Celery - 2 ribs , chopped
Parsley, fresh - 2 Tbsp , chopped
Chicken thighs, boneless and skinless (sub chicken breasts) - 1 1/2 lbs
Lemons - 1 , zest and juice of
Oil, cooking - 1 Tbsp + 1 Tbsp
Stock, chicken or vegetable - 4 cups
Bragg's / coconut aminos - 2 tsp
Thyme, fresh - 2 sprigs
Bay leaves - 2

Pan Seared Carrots:

Carrots - 1 lb , sliced
Butter - 1 Tbsp
Maple syrup - 1 tsp

Prep

Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
Parsley - Chop. (Can be done up to 3 days ahead)
Chicken - Season with salt and pepper and tenderize with a fork.
Lemons - Zest and reserve juice.

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Make

Heat a Dutch oven over medium heat. Add first part of oil. When oil begins to shimmer, add chicken and sear on both sides until cooked through, ~6 minutes. Transfer to a plate and allow to cool. Return Dutch oven to the heat and add second part of oil. Add onions, celery and parsley with a pinch of salt. Saute until onions and celery are tender, ~3 minutes. Add lemon zest, stock, aminos, thyme sprigs and bay leaves. Bring to a simmer and allow to simmer for 5 minutes while flavors develop.
While soup simmers, heat a skillet or wok over medium-high heat. Add butter and when it melts, add carrots, maple syrup and a generous pinch of salt. Saute carrots until golden brown and tender, ~6 minutes.
Shred or chop chicken and add it back into the soup along with lemon juice. Season with salt and pepper. Discard thyme sprigs.
Serve soup with carrots on the side and enjoy!

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