Chicken, Sage and Ham Soup
2.1g
Net Carbs
47.3g
Protein
13.7g
Fat
0.2g
Fiber
334
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1 cup (8 fluid ounces) Water
- 1/2 teaspoon Salt
- 2 tablespoons chopped Shallots
- 16 ounces Chicken Breast Filet, skinless
- 4 ounces boneless, cooked Fresh Ham
- 1 teaspoon Sage (Ground)
- 1/2 teaspoon Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
Directions:
- Heat oil in a large saucepan over medium heat. Add chopped shallot; cook 1 minute, until softened. Add broth, water, cubed chicken, diced ham and sage. Bring to a boil. Reduce heat to low. Cook 5 minutes, until chicken is almost cooked through.
- Add 1 teaspoon lemon zest and 1 tablespoon lemon juice from a fresh lemon, pepper and salt. Cook 2 to 3 minutes more. Serve immediately.
