Chicken Soup With Lemon Zest Thyme And Potatoes Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Unsalted butter/Olive oil1 Teaspoon
 Spanish onion1 Small, coarsely chopped
 Carrots3 , halved lengthwise and thinly sliced
 Celery stalks2 , halved lengthwise and sliced
 Chicken stock10 Cup (160 tbs)
 Bay leaf1
 Lemon zest1
 Dried thyme1 Teaspoon
 Potatoes2 Medium, finely diced
 Cooked chicken3 Cup (48 tbs), shredded / diced

Nutrition Facts

Serving size: Complete recipe

Calories 2256 Calories from Fat 789

% Daily Value*

Total Fat 88 g135%

Saturated Fat 25.6 g127.8%

Trans Fat 0 g

Cholesterol 414.4 mg

Sodium 3936.8 mg164%

Total Carbohydrates 186 g61.9%

Dietary Fiber 19.3 g77.1%

Sugars 56.5 g

Protein 177 g353.5%

Vitamin A 640.3% Vitamin C 185.4%

Calcium 40.7% Iron 112.9%

*Based on a 2000 Calorie diet

Directions

1. Heat a large stockpot over medium-low heat and add the butter or oil. When the butter is melted or the oil is hot, add the onion, carrots, and celery, and cook until the vegetables begin to soften, about 10 minutes. Add the stock, bay leaf, lemon zest, and thyme, and cook over low heat for about 1 hour.
2. Place the potatoes in a separate pot and cover with cold water. Bring to a boil and cook for about 10 minutes or until the potatoes are tender. Drain the potatoes.
3. Add the potatoes and the chicken to the soup and cook 5 minutes, or until the chicken and the potatoes are just heated. Remove the bay leaf and the lemon zest just prior to serving. other choices: You can substitute 1 cup cooked pasta or rice for the potatoes.
Quantcast