Chicken, Sage and Ham Soup Recipe
Cook Time: 10 Minutes
Phase: Phase 1
1 tablespoon Extra Virgin Olive Oil
2 tbsp chopped Shallots
2 14.5 oz can Chicken Broth, Bouillon or Consomme
1 cup (8 fl oz) Water
16 oz Chicken Breast Filet, skinless
4 oz, boneless, cooked Fresh Ham
1 tsp Sage (Ground)
1 tsp Lemon Zest
1 Tbsp Lemon Juice
0 1/2 tsp Black Pepper
0 1/2 tsp Salt
- 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.
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.