• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
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  • 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.

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

Nutrition Facts

273 calories; 12 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 117 mg cholesterol; 909 mg sodium. 596 mg potassium; 13 g carbohydrates; 3 g fiber; 4 g sugar; 31 g protein; 97 IU vitamin a; 46 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0