Sunday, January 12, 2014

Noodle-less Lemon Chicken Soup

Is anyone else sick of winter and the cold weather? It's been shockingly cold in NC the past few weeks. I'm definitely over it. Spring time, where are you?

I've clearly been using my crock pot weekly. It's just the easiest way to cook in the winter. I love coming home to a cooked meal after a long day. You walk in the door and the entire house smells like a warm cozy dinner. YUM! You could make this recipe on the stove top but I chose to throw all the ingredients together in the crock pot and go about my day. Feel free to modify the recipe by using a rotissere chicken or any leftover meat/poultry you may have. You can also used precut veggies or even frozen veggies. If you're feeling really froggy through in some other root veggies like parsnips or potatoes. Soup is the perfect meal to empty your fridge/freezer and create a "garbage bowl" meal. You really can't go wrong!

Lemon Chicken Soup

Pre Picture
-4 boneless, skinless chicken breast (whole)
-1 yellow onion, diced
-5 celery stalks, diced
-2 T minced garlic
-2 cups diced carrots
-2 small sprigs rosemary
-2 T oregano (dried)
-1 sliced lemon (seeds removed)
-1 container (~4 cups) low sodium chicken broth
-3 cups water
-Salt/pepper to taste

1. Set up crockpot and place EVOO at base. Turn on high
2. Dice all veggies and throw into crockpot.
3. Add spices
4. Place chicken onto
5. Add broth
6. Place lemon slices and cover crockpot
7. Cook on high for 8 hours
Served alongside cobb salad with cumin tahini dressing

No comments:

Post a Comment