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Spring Chicken Soup

Makes: 4 servings
Start to Finish 30 mins
Spring Chicken Soup
Ingredients
  • 1  lemon
  • 1 1/4  pounds  skinless, boneless chicken thighs
  •  Salt and ground black pepper
  • 1  tablespoon  olive oil
  • 8  ounces  baby carrots with tops, trimmed and halved lengthwise
  • 1 12  ounce jar  chicken gravy
  • 1 1/2  cups  water
  • 1  tablespoon  Dijon-style mustard
  • 2  heads  baby bok choy, quartered
  •  Snipped fresh lemon thyme (optional)
Directions

1. Finely shred peel from lemon; set peel aside. Juice lemon and set juice aside. Season chicken lightly with salt and pepper.

2. In a 4-quart Dutch oven heat oil over medium-high heat; add chicken. Cook for 2 to 3 minutes or until chicken is brown, turning occasionally.

3. Add carrots, gravy, and the water to Dutch oven. Stir in mustard. Bring to boiling. Place bok choy on top. Reduce heat. Cover and simmer about 10 minutes or until chicken is no longer pink (180 degrees F) and vegetables are just tender. Add lemon juice to taste.

4. Ladle soup into bowls. Sprinkle with lemon peel and lemon thyme.

Nutrition Facts (Spring Chicken Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 273,
  • Fat, total (g) 12,
  • chol. (mg) 117,
  • sat. fat (g) 2,
  • carb. (g) 13,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 31,
  • vit. A (IU) 97,
  • vit. C (mg) 46,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 909,
  • Potassium (mg) 596,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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