Lemon Chicken Soup (Paleo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 large Carrots, raw chopped 1 large Onions, raw chopped4 breast, Chicken Breast, with skin and bone (about 3-4 pounds)1-2 Lemons, fresh squeezed 3 cloves Garlic, crushed 2 quarts Chicken Broth /Bone Broth 1 Bay Leaf 2 tbsp Celery seed 6 tbsp Ghee
1) In a heavy-bottomed pan set over medium heat, saute the onions and carrots in 1 Tbsp of ghee for 5 minutes. Until onions are translucent.
2) Add the garlic, crushed cook for another 3 minutes.
3) Transfer into the Crock Pot
4) Melt remaining ghee in pan and brown the chicken starting skin side down, in batches, about 5 minutes a batch.
5) Transfer chicken into Crock Pot.
6) Add Chicken Broth and Lemon Juice to Crock Pot.
7) Cook on Low fro 6 hours.
8) Remove chicken, let it cool, carefully remove skin and bones and discard them.
9) Chop the chicken meat and return to the Crock Pot for 1 hour.
10) Salt and pepper to taste, then serve.
Serving Size: Makes 8 pints
Number of Servings: 8
Recipe submitted by SparkPeople user JULES405.
2) Add the garlic, crushed cook for another 3 minutes.
3) Transfer into the Crock Pot
4) Melt remaining ghee in pan and brown the chicken starting skin side down, in batches, about 5 minutes a batch.
5) Transfer chicken into Crock Pot.
6) Add Chicken Broth and Lemon Juice to Crock Pot.
7) Cook on Low fro 6 hours.
8) Remove chicken, let it cool, carefully remove skin and bones and discard them.
9) Chop the chicken meat and return to the Crock Pot for 1 hour.
10) Salt and pepper to taste, then serve.
Serving Size: Makes 8 pints
Number of Servings: 8
Recipe submitted by SparkPeople user JULES405.
Nutritional Info Amount Per Serving
- Calories: 341.3
- Total Fat: 17.7 g
- Cholesterol: 100.3 mg
- Sodium: 708.1 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.4 g
- Protein: 33.5 g
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