I love making a big batch of soup on Sundays it’s a great way to meal prep in the Fall and is super beneficial in boosting your immune system. With the garlic, lemon and jalapeño it’s also low carb and delicious!
Ingredients
1 pack mushrooms
1/2 yellow onion
2 spoons of minced garlic
3 stalks celery
1/2 lemon juice
1 chicken breast
3 green onions
20 baby carrots chopped
6 cups of water
3 tbsp Better than Bouillon
1/2 Spinach
2 tbsp butter
1 jalapeño
I start by chopping everything up. Add your butter to a large pot and set it to medium heat. I add my chopped onions first, then the garlic and jalapeño.
Next I add the diced celery and carrots. I like a rough large chop. I’m not a perfectionist and for me it just needs to be bite sized. I squeeze half a lemon in and I sauté it all for about 10-15 minutes stirring occasionally.
I add the 6 cups of water and the bouillon and stir.
During this time I prep my chicken breast. I air fry it on 400 degrees for 10-15 minutes. It doesn’t need to be completely cooked since it will be added to the soup and boiled for awhile. I do chop it into chunks before it goes in the pot.
I add the mushrooms and spinach and let it cook for another 20 minutes then it’s ready to serve.
