Servings: 4
Courses: lunch, dinner
Lifestyle categories: Paleo, High Protein/Low Carbohydrate
Sub-categories: Maintenance Calories, Dairy-Free, Gluten-Free, Low-Sugar, Nut-Free, Lactose-Free
Special Equipment Needed: Dutch oven/Heavy bottomed pot, Cutting board, Knife, Zester, Measuring cups, Measuring spoon
Ingredients
2 large carrots, chopped
4 celery stalks, copped
1 medium yellow onion, diced
1 fennel bulb, core removed, chopped
1-2 tbsp fresh herbs (rosemary, thyme, dill, etc.)
3 cloves garlic, minced
2 tbsp. avocado oil
2 tsp. salt
1/2 tsp. pepper
Zest of 2 lemons
3 chicken breasts
8 cups chicken OR bone broth
Juice of 3-4 lemons
Handful of kale, chopped
Parsley to garnish, optional
Preparation
1. Heat Dutch oven or large heavy bottomed pot over medium heat for about 1 minute, then add avocado oil. Once shimmering, add all veggies and lemon zest, sprinkle with salt and pepper, then add fresh herbs. Saute until fragrant, about 7-10 minutes.
2. Nestle chicken breasts in with veggies and brown on both sides, but don't cook through. Add broth, bring to a slight boil, cover and reduce heat, and simmer for 15-20 minutes.
3. Remove chicken from soup and make sure it's cooked though, then shred and return to soup. Add kale and lemon juice, and serve with fresh parsley (optional).
Nutrition information per serving:
Calories 356
Total Fat 8 g
Saturated Fat 1 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1624 mg
Potassium 575 mg
Total Carbohydrate 21 g
Dietary Fiber 5 g
Sugars 6 g
Protein 34 g
Vitamin A 67 %
Vitamin C 55 %
Calcium 28 %
Iron 6 %