Chicken w/ Avocado Salsa (RECIPE)

Chicken Veggie Soup (RECIPE)

Ingredients

• 1 pound boneless chicken breast
• 1 yellow onion, quartered
• 3 tablespoons extra virgin olive oil (use Kasandrinos)
• 4 large garlic cloves, divided (2 whole, 2 minced)
• 2 carrots, peeled and thinly sliced into rounds
• 1 teaspoon coriander
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• 2 cups baby spinach
• ¼ cup chopped fresh dill
• ½ cup chopped fresh parsley
• Juice and zest of 2 lemons

Instructions

• 1. In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.

• 2. When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
  
  
  
• 3. Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
  
  
• 4. Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.

• 5. Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).

• 6. Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!
  

Enjoy!!

Servings : 4 
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish

Want easy Mediterranean recipes and meals
that's planned for you?

Recent posts