Lemony Chicken Vegetable Soup 🥕🍋🧅
Ingredients
- 2 Tbsps olive oil or avocado oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery ribs, chopped
- 3 fresh cloves garlic, minced
- 2 tsps dried thyme
- 2 medium zucchinis, chopped
- 2 cups fresh green beans, trimmed and chopped to bite-size pieces
- 3 cups cooked and chopped chicken
- 3 tsps turmeric powder
- 6 cups chicken bone broth
- sea salt and freshly ground black pepper, to taste
- 1 bunch of kale, tough stems removed and chopped
- 1 fresh lemon, zest, and juice of
Optional:
- parmesan, to serve
Instructions
- Heat your oil in a large stock pot or Dutch oven over medium-high heat.
- Add in the onion, carrots, celery and saute for 4-5 minutes.
- Stir in the garlic and thyme, then continue to saute for 1 minute.
- Add the zucchini, green beans, cooked chicken, and turmeric powder.
- Stir in your bone broth and bring to a boil.
- Once bubbling, reduce the heat to a low and simmer until the vegetables are tender-crisp, around 12-15 minutes.
- Over the last couple of minutes, stir in your chopped kale, lemon zest, and freshly squeezed lemon juice.
- Taste and season with sea salt and pepper if desired.
- Serve hot with parmesan cheese, if desired.
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