Recipe: Lemon-Rosemary Chicken Soup
Lemon-Rosemary Chicken Soup2 Tbsp. pastured butter, coconut oil, or cooking fat of choice
1 1/2 – 2 lbs. boneless, skinless chicken thighs, chopped (or some shredded leftover roast chicken, which is what I had here, add it with the rosemary and garlic below)
salt and pepper, to taste
1 onion, diced (pearl onions are also nice)
8 oz. mushrooms, sliced
2 carrots, diced
2 celery stalks, diced
2-3 handfuls baby spinach (didn’t have for these photos)
1 Tbsp. rosemary leaves, minced
2 garlic cloves, minced
3-4 cups chicken broth (bonus points for homemade)
1 lemon, zested and juiced
1 Tbsp. arrowroot powder
1) Melt butter or oil in large pot over medium-high heat. Add chicken, season with S&P, and sauté until golden in spots. Add onions, mushrooms, carrots, and celery and cook until onions are translucent, about 5-6 minutes. Stir in spinach until wilted. Add rosemary and garlic, stirring until fragrant, 1-2 minutes. Add chicken broth (reserving 1/4 cup) just to cover, reduce heat to medium, and simmer soup for 20-25 minutes.
2) When almost ready to serve, add lemon zest and juice. Whisk arrowroot powder into reserved 1/4 cup broth until smooth and stir into soup. Allow to simmer for 1-2 minutes more. Serve it up!