Creamy Lemon Chicken Soup

Creamy Lemon Chicken Soup is warm and bright. Surprisingly low carb, it is comforting, nourishing, and perfect for this time of year!

Ahhhhh…spring! It has finally arrived where I live. The birds singing outside my door seem completely unaware of all that is going on in the world right now. The rest of us are acutely aware. I wanted to create something comforting and nourishing for us, but still appropriate for the season.

Enter Creamy Lemon Chicken Soup.

I seriously love the flavor combination of some fresh-squeezed lemon in chicken broth, and have been known to squeeze some lemon in my soup, even when it doesn’t seem to make sense. If you’ve never tried it before, give it a go!

The ingredients for this recipe will most likely be available in your grocery store. (The only ingredient that might be problematic is arrowroot starch/flour. Though I haven’t tried it, you could probably sub tapioca flour.) No super weirdo ingredients. And with any luck, you have some shredded chicken and bone broth set aside.

Friend, I hope you can feel some comfort through the recipes that I am sending out to you. If you were hunkered down with me, I would make you this soup, and tell you that we will see the other side of the troubles we are now facing. The best I can do is give you the recipe…

Please know that, as always, I am wishing love and healing.

💗,

Wendi

Creamy Lemon Chicken Soup

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: SoupsCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Creamy Lemon Chicken Soup is warm and bright. It is comforting, nourishing, and perfect for this time of year!

Ingredients

• 2 TBSP extra virgin olive oil (EVOO)

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 3 cups riced cauliflower*

• 2 cups chopped pre-cooked chicken

• 1 tsp sea salt

• 4 cups bone broth (chicken)

• 1/4 cup freshly squeezed lemon juice

• 1/2 cup coconut milk

• 1 TBSP arrowroot starch/flour

• 1 TBSP water

• 1 cup chopped fresh spinach

• Lemon wedges, served at table

Directions

• Place EVOO in a large saucepan over medium high heat. When oil is warm, add onion, celery and riced cauliflower. Sauté for 5 minutes.
• Add cooked chicken and salt. Sauté another minute.
• Add broth, lemon juice, and coconut milk. Heat through and stir for 2 minutes.
• Place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Turn up the heat a bit on the soup. When it is bubbling, stir in the slurry to thicken.
• Turn heat back down to medium high. Stir in the spinach. When the spinach has just wilted, the soup is ready! Serve with extra lemon wedges at the table for squeezing into the soup, if desired.

Notes

• *Prep time assumes cauliflower is already riced. To rice cauliflower, cut up raw cauliflower into chunks, and run through a food processor, just until it resembles rice. Don’t process too much!

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