Chicken soup with spinach, lemon juice, carrots, kholrabi and dill is comforting and fast to make.
It is light, simple and quick to prepare soup full of healthy vegetables, lean protein coming from chicken breast and egg yolk. This low fat soup is seasoned with dill and lemon juice.
From start to finish, it takes less then 10 minutes to prepare which means it can be easily done even on the busiest day.
I recommend it for every time of the year. Light and refreshing in the summer, or filling start of winter lunch or dinner, Lemon Chicken and Spinach Soup will never disappoint.
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 cup carrot, sliced into rounds
- 1/4 cup celery root, diced
- 1/2 cup kholrabi, diced
- 1 clove garlic, minced
- 3/4 pound chicken breast, cut into 1/2-inch pieces
- 4 cups chicken broth
- 3 oz baby spinach, stems removed
- 1 Tablespoon lemon juice
- 1/2 teaspoon dried dill
- salt, black pepper
- 1 egg yolk
- optional: 1/4 cup uncooked low-carb pasta
Heat olive oil in a large pot. Add onion, carrot, celery, kholrabi and garlic; cook, stirring often, for about 3 minutes. Add chicken, and cook for another 5 minutes.
Add broth, and bring to a boil. Add pasta (if using), reduce heat, and simmer for about 10 minutes, or until pasta is tender.
Add spinach, dill, salt and pepper; cook until spinach is wilted, about 2 minutes.
Mix the egg yolk and lemon juice together. Add 1 cup of hot broth slowly to the egg yolk mixture.
Transfer the mixture to the pot, whisking as you pour.
This recipe was first published on: March 27, 2013.