Description
A rich, low-carb alternative to classic chicken noodle soup, featuring tender chicken and fresh vegetables in a savory bone broth.
Ingredients
Scale
- 2 lbs chicken breast and thighs, diced
- 8 cups chicken bone broth
- 2 tbsp butter
- 1 medium onion, diced
- 3 stalks celery, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 2 medium zucchinis, diced
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and celery until translucent.
- Add carrots and minced garlic, cooking for another 2 minutes.
- Add diced chicken and brown on all sides for about 5-7 minutes.
- Pour in the chicken bone broth and scrape the bottom of the pot to release flavor.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Stir in the diced zucchini and simmer for an additional 10 minutes.
- Remove from heat and stir in fresh parsley and lemon juice. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American