Cozy up with this warm healthy lemon chicken veggie soup. It’s a perfect light, warming soup. I love to make mine in a slow cooker but this can also be made on the stove top.
3 medium carrots
3 stalk celery
½ medium onion
3 clove garlic
6 cups low-sodium chicken broth
2 boneless, skinless chicken breasts
3 sprigs fresh thyme
himalayan salt to taste
ground black pepper to taste
3 tbsp. fresh dill
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Add broth, chicken, thyme, carrots, celery, onion, and garlic. Season with salt and pepper and cover on low for 4-6 hours until the internal temperature of chicken reaches 165 degrees F. Discard thyme sprigs. Remove chicken and place a bowl. With two forks, shred into bite-size pieces. Add dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper and serve!
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