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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 4.6 g
  • Cholesterol: 48.8 mg
  • Sodium: 886.6 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.9 g

View full nutritional breakdown of Lemon and Spinach Chicken Soup (Cottage Journal mag) calories by ingredient
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Lemon and Spinach Chicken Soup (Cottage Journal mag)

Submitted by: AMYETHORNHILL

Introduction

I've modified a recipe from Cottage Journal Magazine. Add a bay leaf, salt and pepper if you would like. I didn't list them in the nutritional section. I've modified a recipe from Cottage Journal Magazine. Add a bay leaf, salt and pepper if you would like. I didn't list them in the nutritional section.
Number of Servings: 6

Ingredients

    1 tablespoon coconut oil
    4 shallots, chopped
    2 stalks celery, thinly sliced
    1 carrot, thinly sliced
    2 (32-ounce) containers low-sodium chicken broth
    2 bay leaves
    4 cups shredded rotisserie chicken meat
    1 (6-ounce) bag baby spinach, chopped
    6 tablespoons lemon juice
    1 teaspoon salt
    ˝ teaspoon ground black pepper

Tips

This recipe is taken from The Cottage Journal magazine. It's delicious and healthy. The original recipe calls for vegetable oil but I changed it for coconut oil. It also says to use rotisserie chicken which is good, but you can use any leftover chicken or just boil a whole chicken or a few breasts.


Directions

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add shallots, celery, and carrot. Cook for 5 minutes or until softened. Add chicken broth and bay leaves, and bring to a boil. Lower heat, and simmer for 15 minutes. Remove bay leaves.
2. Stir in chicken, spinach, lemon juice, salt, and pepper. Cook until spinach is wilted and chicken is heated through, about 2 minutes.

Serving Size: Makes 13 cups






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