Lemon Chicken Soup (bone broth)
This Lemon Chicken Soup with bone broth is loaded with ingredients know to potentially promote a healthy and strong immune system. Whether you’re not feeling well or want to warm up after a long day, this Lemon Chicken Soup is the answer.
Servings: 4 servings
Calories: 502kcal
Equipment
- 1 Dutch oven for soup
- 1 pasta pot with colander
- 1 pot to boil chicken
Ingredients
- 1 lb. chicken cooked and shredded
- 1-2 tablespoons avocado oil
- 1 cup yellow onion diced small
- ¾ cup carrots diced small
- ¾ cup celery diced small
- 3 cloves garlic minced
- kosher salt to season
- cracked black pepper to season
- 1 teaspoon ground turmeric
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 32 ounces low sodium chicken bone broth or low sodium chicken broth
- 2-3 cups water
- ⅓ cup lemon juice fresh squeezed
- 2-3 tablespoons Italian parsley chopped small
- 1 cup dry ditalini pasta cooked al dente in separate pot
Instructions
Prep the Chicken
- Roast or boil the chicken. Once it reaches an internal temperature of 165 degrees Fahrenheit let it cool. Once cool to touch, shred the chicken into small easy to eat pieces.
Boil the Pasta
- Boil the pasta according to the package. Ad dente is best. Drain off the excess water and drizzle the cooked pasta with olive oil to prevent sticking. Set aside.
Make the Soup
- Add avocado oil to a large Dutch oven pot. Add the mirepoix and sauté. Next add the minced garlic and season everything with turmeric, kosher salt and cracked black pepper.
- Once the vegetables are soft and lightly browned, add the fresh thyme sprigs and the two bay leaves. Add the shredded chicken followed by the chicken bone broth and water. Let everything simmer in the pan over medium heat. Next, add the fresh squeezed lemon juice and freshly chopped parsley. Stir well. Remove the bay leaves and thyme sprigs. Top with thinly sliced seedless lemon.
Assemble
- Add the cooked pasta to the bottom of a bowl. Top with the hot soup and enjoy.
Notes
How long does this soup last?
It will last up to five days if stored covered in the refrigerator. Store the pasta in a separate airtight container in the refrigerator for up to four days.
It will last up to five days if stored covered in the refrigerator. Store the pasta in a separate airtight container in the refrigerator for up to four days.
Nutrition
Serving: 1serving or 1/4 of the entire soup with pasta | Calories: 502kcal | Carbohydrates: 41g | Protein: 36g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 209mg | Potassium: 551mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4463IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg