Lemon Chicken Spinach Soup
Simply stated chicken soup. Add additional veggies while cooking the chicken if preferred. Omit the parmesan to make dairy free.
8 ounces fresh spinach (or arugula) trimmed, washed and dried
2 tablespoons finely minced fresh dill
5 cups gluten free chicken broth (Check label for allergens!)
Juice and zest of 2 lemons
6 ounces boneless, skinless chicken breast julienned
Salt & pepper to taste
¼ cup shaved Parmesan (optional)
Nutmeg to taste
Cut the spinach into very thin ribbon-like strips. Place them in 4 soup bowls and top with the dill -evenly dividing the spinach and dill. Set aside.
In a saucepan, heat the chicken broth over medium heat and add the lemon juice and zest and the chicken. Cover and boil for 2 to 3 minutes, until the chicken is white and cooked throughly. Remove the chicken from broth with a slotted spoon and divide evenly among the bowls.
Ladle the broth over the chicken and season with salt & pepper. Top with the Parmesan cheese and nutmeg and serve immediately.
Serves 4
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