Ginger Lemon Chicken Soup

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, bone-in skin-on
  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 4 Bay leaves
  • 4 Carrots
  • 5 Celery, ribs
  • 4 Garlic clove
  • 1 knob Ginger
  • 4 tsp Lemon, zest
  • 1 Lemon
  • 2 Onions, large
  • 1 Parsley or basil

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Liquids

  • 2 cups Water

Found on highlandsranchfoodie.com

Description

Directions

• Place chicken, 2 whole garlic cloves, 2 bay leaves, sliced peeled ginger, salt and pepper, broth and water in a Dutch oven and bring to a boil over medium-high heat; reduce to low and simmer for 1 hour.
• For Soup:
• After the chicken has cooled, shred chicken from bones and discard skin.
• Heat oil in Dutch oven. Saute onion, celery, garlic and lemon slices in hot oil in Dutch oven over medium-high heat 5-6 minutes or until tender. Remove the lemon slices to a plate. Add the shredded chicken, cooking liquid, carrots, lemon zest, bay leaves, and salt and pepper to taste. Cover and reduce heat to medium, and cook approximately 20 minutes or until the carrots are tender.
• Remove ginger and bay leaves.
• Garnish with Parsley or Basil, and thinly sliced lemon.