Lemon Chicken & Onion Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
4 cups chicken stock
3 sprigs fresh thyme
¼ cup fresh lemon juice
1 cup fresh or frozen green peas
2 cups shredded rotisserie chicken
½ teaspoon to 1 teaspoon salt
¼ teaspoon ground black pepper
Lemon slices for serving

Preparation

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook for 3 minutes, stirring often, until coated in the oil.

Stir in the garlic. Cook for 3 to 4 more minutes, until the onion begins to soften.

Pour in the chicken stock and add the thyme sprigs. Bring to a simmer and cook for 5 minutes.

Reduce the heat to medium. Stir in the lemon juice, peas, and chicken. Cook for 3 to 5 minutes, until all ingredients are warmed through.

Season with ½ teaspoon to 1 teaspoon salt, depending on how seasoned the stock and chicken are before cooking. Stir in the black pepper.

Remove the thyme sprigs and serve warm with lemon slices on the side. Makes 4 servings.

Per serving: About 257 cal, 29 g pro, 13 g carb, 10 g fat, 70 mg chol, 1685 mg sod, 4 g fiber.