Lemon Chicken & Herb Soup

Food Feelings with Erin

Body Image & Nutrition Online Class

Monday, April 14th at 6pm CST

We are just a few days away! Don’t forget to sign up for my next nutrition class. I’m doing a giveaway of two free 1:1 sessions with me for anyone that comes to the class. I’m very excited for this one!

Follow this link to reserve your spot.

Recipe

Nashville is in between winter and spring right now so I’ve got a spring take on a chicken soup for you today.

Ingredients:

6-8 servings (freezes well for meal prep)

1 pound chicken- works with tenderloin, breasts, or boneless skinless thighs

1-3 tsp salt

1-2 tsp pepper

2-4 Tbsp olive oil

1 white onion diced

1 stalk of celery diced

5 large carrots sliced

8 oz mushrooms sliced

4 large garlic cloves minced

Juice of 1 large lemon

6-7 cups chicken broth (use bone broth for added protein)

1 cup rice

1 cup of your favorite pasta

2 Tbsp fresh parsley

2 Tbsp fresh thyme

2 Tbsp butter

Salt and pepper to taste

Instructions:

Pat chicken dry with a paper towel and season with some salt and pepper. Heat two tablespoons of olive oil in a large pot on the stove. Place chicken in your pot and sear on both sides for a few minutes or until mostly done. Remove chicken and set aside. Add diced onion and celery to the pot and add a generous pinch of salt. Add about 1 more tablespoon of olive oil if needed. Cook until they are soft and translucent. Add the carrots, mushrooms, and garlic to the pot and give a good stir. Add a little more olive oil here as well if veggies look dry. Cook for about 5-10 minutes. Cut up your chicken in bite size pieces while your veggies continue to cook. Stir in your rice and pasta then add chicken broth and lemon juice. Add the chopped chicken. Bring mixture to a gentle boil then back down to a slow simmer. Place the lid on top and let cook for 15 minutes or until rice is done. Remove from heat and then stir in fresh herbs and butter. Season to taste and enjoy.