Lemon Thyme Chicken Soup
 
Prep time
Cook time
Total time
 
A nice bight twist on an old classic.
Author:
Recipe type: Lunch or Dinner
Ingredients
  • 1 - 1½ lbs Chicken Breasts or Tenders
  • 5 Carrots, peeled and chopped
  • 5-6 Celery Stalks, chopped (include the leafy green tops)
  • 1 medium Onion, diced
  • 1 tsp Crushed Garlic
  • 2 - 32oz Chicken Stock
  • Quarter sized bunch of Thyme
  • 2 Lemons (1 lemon for Chicken, 1 for the broth)
  • 2 tsp Salt (more to taste)
  • 2 tsp Black Pepper (more to taste)
  • 2 Bay Leaf
  • 1 tbsp Grape Seed Oil, Olive Oil or Coconut Oil (to drizzle in pan)
Optional
  • Egg Noodles or Zucchini Noodles
Instructions
  1. Preheat oven to 400 degrees. Bake chicken with lemon juice (from one lemon) and 1 teaspoon of salt and pepper on the chicken. Bake for 15 min on one side, than flip and bake for an additional 10-15 minutes. Once cool enough to handle, dice chicken and set aside.
  2. Heat a large pot over med/high heat, once hot add about one tablespoon of cooking oil
  3. Add the chopped vegetables and garlic, sauté until soft (about 5 minutes)
  4. Once the vegetables are soft, add the stock, 1 tsp salt, 1 tsp pepper, bay leaves and thyme (leaves will fall off as soup cooks, remove stems before serving)
  5. Bring the mixture to a boil, add the diced chicken and the juice of the remaining lemon (can cut back to a half of a lemon if so desired)
  6. Simmer for 30 minutes (covered), taste and add more salt and pepper if needed
  7. While soup is simmering, cook noodles in a separate pot (if using) or spirilize a zucchini
  8. Add noodles to bowls, as needed, ladle soup over top.
  9. Serve hot
Recipe by Dinners Swerved at https://dinnersswerved.com/lemon-and-thyme-chicken-soup/