Recipe of the day: Chicken Soup With Lemon Zest And Fresh Thyme Pg.16

INGREDIENTS:

• 1 Small onion, coarsely chopped
• 3 Carrots, halved lengthwise and thinly sliced
• 2 Celery stalks, halved lengthwise and sliced
• 10 cups low-sodium chicken stock
• 1 Bay leaf
• Freshly grated zest of 1/2 lemon, or more to taste
• 1 1/2 cups shredded or diced cooked chicken
• 1 tablespoon fresh thyme leaves

DIRECTIONS:

Place the onion, carrots, celery and 1/4 cup stock in a large stockpot over medium heat and cook until the vegetables are tender, 10 to 15 minutes.  Add the remaining stock and bay leaf and cook over low heat for 1 hour.

Add the lemon zest, Chicken and thyme and serve or cover and refrigerate for up to 3 days.

NUTRITION FACTS:

• calories: 97
• calories from fat: 11
• fat: 1.2 g
• Saturated fat: 0g
• Cholesterol: 27 mg
• Sodium: 165 mg
• Carbohydrates: 6.1 g
• Dietary Fiber: 1.3g
• Protein: 14g