Lemon Chicken Soup

Gluten Free
Dairy Free
Low Fod Map
Health score
7%
Lemon Chicken Soup
60 min.
6
93kcal

Suggestions


Warm up your day with a delightful bowl of Lemon Chicken Soup, a dish that perfectly balances comfort and freshness. This gluten-free, dairy-free, and low FODMAP recipe is not only easy to prepare but also packed with vibrant flavors that will tantalize your taste buds. Imagine tender pieces of organic chicken simmered in a fragrant broth, infused with the zesty brightness of fresh lemon juice and the aromatic essence of tarragon.

Whether you're looking for a nourishing lunch, a light dinner, or a satisfying main course, this soup is an excellent choice for any occasion. The roasted garlic adds a rich depth to the flavor profile, while the lemon slices and tarragon garnish elevate the presentation, making it as visually appealing as it is delicious. With just 93 calories per serving, you can indulge guilt-free!

In just 60 minutes, you can create a wholesome meal that serves six, perfect for sharing with family or friends. This Lemon Chicken Soup is not only a treat for your palate but also a comforting hug in a bowl, ideal for those chilly days or when you need a little pick-me-up. So gather your ingredients and get ready to enjoy a heartwarming dish that will leave you feeling satisfied and nourished!

Ingredients

  • tablespoons tarragon fresh plus more for garnishing chopped
  • large head cloves cut in 1/2 horizontally through cloves
  • 0.5 cup juice of lemon fresh for garnishing thin
  • cups chicken stock low-sodium
  • servings sea salt black
  •  chicken breast boneless skinless organic cut into bite-size pieces

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • ladle
  • oven
  • whisk
  • pot
  • aluminum foil

Directions

  1. Preheat the oven to 400 degrees F.
  2. Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet.
  3. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes.
  4. Remove the garlic from the oven and let stand until cool enough to handle.
  5. Squeeze the soft garlic from the head with your fingers into a large saucepan.
  6. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat.
  7. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
  8. Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.

Nutrition Facts

Calories93kcal
Protein53.82%
Fat23.9%
Carbs22.28%

Properties

Glycemic Index
11.67
Glycemic Load
0.7
Inflammation Score
-2
Nutrition Score
8.0660868805388%

Flavonoids

Eriodictyol
0.99mg
Hesperetin
2.94mg
Naringenin
0.28mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:92.51kcal
4.63%
Fat:2.63g
4.05%
Saturated Fat:0.69g
4.34%
Carbohydrates:5.52g
1.84%
Net Carbohydrates:5.23g
1.9%
Sugar:0.82g
0.91%
Cholesterol:24.11mg
8.04%
Sodium:310.39mg
13.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.33g
26.66%
Vitamin B3:7.39mg
36.96%
Vitamin B6:0.37mg
18.6%
Selenium:12.19µg
17.41%
Phosphorus:159mg
15.9%
Manganese:0.29mg
14.73%
Potassium:435.48mg
12.44%
Vitamin C:9.49mg
11.5%
Vitamin B2:0.14mg
8.42%
Iron:1.43mg
7.92%
Copper:0.15mg
7.52%
Vitamin B5:0.56mg
5.64%
Magnesium:21.91mg
5.48%
Vitamin B12:0.31µg
5.19%
Calcium:40.29mg
4.03%
Zinc:0.56mg
3.73%
Folate:12.01µg
3%
Vitamin B1:0.04mg
2.34%
Vitamin A:110.79IU
2.22%
Fiber:0.29g
1.16%