Soup

Lemon and Spinach Chicken Soup (Cottage Journal mag) is for Soup.

Lemon and Spinach Chicken Soup (Cottage Journal mag) takes 20 minutes to prepare.

Lemon and Spinach Chicken Soup (Cottage Journal mag) takes 40 minutes to cook.

Lemon and Spinach Chicken Soup (Cottage Journal mag) makes 6 servings.

The ingredients for Lemon and Spinach Chicken Soup (Cottage Journal mag) are:

1 tablespoon coconut oil
4 shallots, chopped
2 stalks celery, thinly sliced
1 carrot, thinly sliced
2 (32-ounce) containers low-sodium chicken broth
2 bay leaves
4 cups shredded rotisserie chicken meat
1 (6-ounce) bag baby spinach, chopped
6 tablespoons lemon juice
1 teaspoon salt
? teaspoon ground black pepper

Here is how you make Lemon and Spinach Chicken Soup (Cottage Journal mag):

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add shallots, celery, and carrot. Cook for 5 minutes or until softened. Add chicken broth and bay leaves, and bring to a boil. Lower heat, and simmer for 15 minutes. Remove bay leaves. 2. Stir in chicken, spinach, lemon juice, salt, and pepper. Cook until spinach is wilted and chicken is heated through, about 2 minutes. Serving Size:?Makes 13 cups

The nutritional information for Lemon and Spinach Chicken Soup (Cottage Journal mag) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 153.0

• Total Fat: 4.6 g
• Cholesterol: 48.8 mg
• Sodium: 886.6 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.0 g
• Protein: 21.9 g