Lemon Chicken and Vegetable Soup

Over the past few weeks, I’ve been trying to slowly use all of the goodies in our freezer. One of the containers I came across today was leftover chicken. I had tried to make a whole chicken in the crockpot a few months ago. I put the whole chicken into the crockpot, added sliced lemons, and crushed garlic and let it simmer all day. It was so tasty and juicy. It actually fell off of the bones and we had to eat it shredded even though that wasn’t the plan at that time. I froze the leftovers thinking that I would eventually make chicken and dumplings. However, with our attempt to eat a more paleo diet, dumplings weren’t really an option anymore. However, I think this would make an amazing chicken and dumpling base! With dumplings off the table for us, I had to think of something else.

I decided to make a lemon chicken and vegetable soup. First, I chopped one green pepper, 1/4 of an onion, 1 jalapeno, and 3 carrots and sauteed them in chipotle olive oil (for more about specialty flavored olive oils, see my post here).


When the carrots were tender, I added the shredded chicken. The chicken had been frozen in the broth from cooking, but it wasn’t enough to make it soupy. I also added 4 cups of water.


I let the soup simmer for about 40 minutes. I added a tablespoon of chipotle chili powder, 1/2 teaspoon of thyme, and a teaspoon of black pepper.


The final product was very good! The natural broth (I usually buy broth at the store) was amazing. At first, I worried the lemon would be weird in a soup, but it was a nice touch. And what a healthy dish!



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