MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Good manners: The noise you don't make when you're eating soup."
- Bennett Cerf

The refrigerator light goes on...

This soup is super easy to make. It takes two pots but almost no effort, and the result is great flavor with a balance of savory, sweet, salty, bitter and sour. A perfect soup for a cold winter evening.

I have come to prefer using gluten free quinoa pastas in soups. Unlike whole wheat or white wheat pasta, they dont get soggy in the soup or break down. A great brand is Andean Dream and an added bonus is that quinoa pastas have twice the fiber of whole wheat.


 

Lemon Herb Chicken Soup

Servings = 4 | Serving size =about 2 cups

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers, and like many soups, it is better the second day.

1 large white onion (sliced)
1 lb boneless skinless chicken thighs
1 lemon
2 tsp dried rosemary leaves
2 tsp honey
1/2 tsp salt
fresh ground black pepper (to taste)
3 large carrots (cut into large chunks)
2 cloves garlic (thinly sliced)
16 cups water (divided)
8 ounces whole wheat or gluten free small pasta shells

Preheat the oven to 325F.

Using a citrus zester or a knife zest the entire lemon. This will be about a tablespoon.

After the lemon is zested, juice it.

Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.

Cover the skillet and place in the oven.

Cook for 40 minutes. Stir occasionally.

Add the carrots, garlic and 4 cups of water. Stir and return the pot to the oven for another 30 minutes.

While the soup is in the oven for the second time place the remaining 12 cups of water in a stock pot over high heat.

When it boils add the pasta shells. Cook until just done about 15 to 20 minutes.

Drain the pasta and add to the soup. Stir, then serve.

The soup is better the second day.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 400 Calories from Fat 49
% Daily Value
Total Fat 5g 10%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 94mg 32%
Sodium 434mg 18%
Total Carbohydrates 59g 20%
    Dietary Fiber 8g 27%
    Sugars 9g
Protein 32g
Vitamin A 173% Vitamin C 29%
Calcium 8% Iron 21%
Vitamin K 10 mcg Potassium 691 mg
Magnesium 122 mg