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Soup-Lemon Chicken

Yields1 Serving

A quick and easy soup to make year round. The recipe is inspired by Greek cuisine with the use of lemon and dill. Adapted from Epicurious Fresh Magazine.

Ingredients
 1 tbsp Ghee or Coconut Oil
 1 Onion
 1 Carrot
 1 stalk lemon (juice only)
 1 Chicken breast (boneless,skinless)
 ¾ cups Wild + Brown Rice (cooked) or 1 shredded zucchini
 6 cups Organic Chicken Broth
 3 tbsp Dill
 Pepper
 Sea Salt
Directions
1

Chop onion, celery and carrots into pieces ½” in thickness.

2

In a soup pot melt ghee/coconut oil over medium heat. Add onion, carrot and celery and cook until vegetables are soft (5-8 minutes)

3

While heat is high, add chicken to sear the outside. A minute or two each side should do.

4

Once chicken is seared, add broth. Season with dill, salt and pepper

5

Bring to a boil, cover, reduce heat and simmer until chicken is cooked through (15-20 minutes)

6

Transfer chicken to a plate. Let cool and shred into pieces

7

Add chicken and pre-cooked rice to broth and squeeze the juice of 1 lemon and season with additional dill, if desired.