Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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°F) and vegetables are just tender. Add lemon juice to taste.

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

Nutrition Facts

273 calories; fat 12g; cholesterol 117mg; saturated fat 2g; carbohydrates 13g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 31g; vitamin a 97.2IU; vitamin c 46.1mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 7.9mg; vitamin b6 0.6mg; folate 52.4mcg; vitamin b12 0.3mcg; sodium 909mg; potassium 596mg; calcium 101mg; iron 2.2mg.
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