Servings: 6

Ingredients:

• 1 tablespoons unsalted butter

• ½ onion, diced

• 1 stalk celery, diced

• 1 zucchini

• 2 cloves garlic, minced

• 4 cups chicken stock

• 3 small carrots 

• 1 bay leaves

• Salt and black pepper to taste 

• Whole chicken chopped bone-in washed, skin removed, and dried. 

• 1 ½ cup of noodles of your choice 

• 1 tablespoons chopped fresh parsley leaves

• 1 tablespoons chopped fresh dill

• ½  tablespoon of freshly squeezed lemon juice

Directions:

1. Melt butter in a large pot. 

2. Add onion, and celery. Cook, stirring occasionally, until tender.

3. Stir in garlic for about 1 minute.

4. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. 

5. Remove chicken and let cool and discard bones. 

6. Stir in chicken and noodles for a couple of minutes. 

7. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.

Nutrition:

Nutrition per serving:

• 3g Net Carbs

• 1g Fiber

• 4g Total Carbs

• 73g Protein

• 20g Fat

• 499 Calories

  
  

  
  

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