Low Cal Lemony Chicken Spinach Soup Recipes

CREAMY LEMON CHICKEN SOUP WITH SPINACH

Steps:

• Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
• Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
• Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
• Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
• Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
• Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!

LOW-CAL LEMONY CHICKEN SPINACH SOUP

Steps:

• 1. Add broth, water, onion, garlic, thyme, Mrs. Dash, and chicken to stockpot. Cook at a gentle boil for 8-10 minutes. Turn off heat, and remove from heat. Stir in spinach. Serve each bowl with a wedge or two of lemon, and squeeze into soup and stir. Enjoy! * I poached two organic chicken breasts for this.

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

SPINACH AND RICE SOUP - LOW CALORIE

Steps:

• Thinly chop and sauté the onion in the vegetable oil. Add a bit of water if necessary to prevent burning.
• Mince garlic and add to the sautéed onions along with the rice. Fry mixture for a couple of minutes to ensure that the rice won't get mushy later.
• Drain spinach and pour the reserved liquid in the pot. Run your knife through the drained spinach chopping the longer stems.
• Add chicken cubes, white pepper, paprika and lemon juice and water.
• Cook for 20 min on medium high heat or until the rice is tender.
• The soup will have a thicker consistency. You can add more water or chicken stock to adjust the thickness to your preferences.