This lemon chicken artichoke soup takes a basic soup such as chicken rice and bumps up the flavor to make it something truly special. I’ve replaced the original recipe’s rice ingredient with now easy-to-find cauliflower rice and added greens for even better nutrition. Voila! You have a low-starch, low-carb recipe for a cold evening. It also makes a wonderful leftover for lunch the next day. Serve with salad (my new fave is shaved brussels sprouts in place of lettuce, diced apples, toasted pecan pieces, and light cheddar) and an optional hearty whole grain bread.
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Lemon Chicken Ingredients
1 lb organic chicken breast
4 medium garlic cloves, minced
1 small sweet onion, diced
1 red bell pepper, diced
1 can artichoke hearts, drained and chopped
8 cups chicken stock (I use a mix of low- and medium-sodium)
1/2 cup chopped fresh parsley, OR 2 Tbsp dried parsley
1 Tbsp dried basil
1 tsp black pepper
1/2 bag (~ 2 servings) frozen cauliflower rice
1 lemon, juiced
2 egg yolks
1-2 bags (5 oz each) organic fresh spinach leaves or power green combo (such as kale, spinach, swiss chard)
Lemon Chicken Directions
- Bake the chicken ahead of time (approximately 30-40 min in a preheated 350 degree F oven.) Cool, shred, and set aside.
- Saute the garlic, onion, and bell pepper in just a tiny bit of olive oil in a large stock pot over medium-high heat, until translucent.
- Add the artichokes, shredded chicken, chicken stock, parsley, basil, and black pepper. Bring to a simmer, cover, and cook for 20 minutes.
- Add the cauliflower rice, stir, and cook until the rice is soft, approximately 5 minutes, then add the fresh spinach or greens and cook 5 minutes more.
- Take the soup off the heat and let it cool slightly for 15 minutes. In the meantime beat together the lemon juice and egg yolks. Add a little of the warm soup to temper the eggs, and whisk again.
- Once the soup has cooled a bit add the lemon-egg mixture to the soup pot. Slowly warm up the soup again until just before boiling.