Lemon Chicken Soup
A bright and cheerful chicken soup full of lemony aromatics!
Ingredients
- 1 cup farfalline (or any tiny pasta)
- 1 large boneless skinless chicken breast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 3 cloves of garlic, finely minced
- 1 medium yellow onion, finely chopped
- 2 tablespoons fresh lemon zest
- 1/2 cup fresh lemon juice
- 4-6 ribs of rainbow Swiss chard, stems and leaves, thinly sliced
- 8 cups chicken stock
- salt and black pepper
- 8-10 chives, finely chopped (optional garnish)
- parmesan, grated (optional garnish)
- lemon wedges (optional garnish)
Instructions
- Place 1 tablespoon of butter into a medium skillet and place it over medium high heat
- Once the butter has melted, place 1 boneless skinless chicken breast seasoned with garlic powder and onion powder into the skillet and cook until browned on both sides and cooked through
- Transfer the chicken onto a cutting board, shred into small pieces and set aside
- Reduce the heat to medium and add 1 chopped yellow onion into the skillet
- Cook the onion for 5 minutes, stirring occasionally
- Add 3 minced garlic cloves and cook for 60 seconds, stirring consistently
- Add 1/2 cup of lemon juice and stir, scraping the bottom, until all of the browned bits have been brought up from the bottom of the skillet
- Transfer the lemon juice, garlic and onions into a deep pot and place the pot over medium high heat
- Add 8 cups of chicken stock into the pot and stir to combine
- Bring the broth up to a simmer
- Season with salt and pepper
- Add 1 cup of farfalline, the shredded chicken, chopped Swiss chard and lemon zest into the simmering broth and stir to combine
- Reduce the heat to medium and simmer for 10 minutes
- Garnish with chopped chives, grated parmesan and lemon wedges