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"I was not made to be subtle..."

September Soups: Italian Lemon Chicken Soup

September Soups: Italian Lemon Chicken Soup

Hi babes!

It is finally time for September Soups to commence.... AYYYYEEEEE! I can't even tell you how excited I am! If you are a summer lover.. I'm sorry, I've been wishing this moment would hurry up for the past 3 months. Sorry, soooooo not sorry. Fall is my shit, Fall is cozy, Fall is fun, Fall is perfection, and as you are about to see.... Fall is delicousssss.

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This is my 3rd round of September Soups, and I'm aiming to make it better and better every year. I'm starting this year a little special! My past soups have been recreations or loosely based off recipes I found on Pinterest, but this one is fresh off the dome. I made it up pretty much as I went. 

Well actually, I cant take all the credit.. I was inspired by 1. Greek Lemon soup and 2. this delicious lemon garlic chicken I've made a couple times. I was kinda winging it the entire time which was actually really fun, and luckily, it came out delicious.

This is a really good soup for those in between days. Ya know, when it's not cook out weather but it's not cuddled up, comfort food weather. It's warm and Fall-ish enough but it's also really refreshing. 

Okay, should we get into it?! 

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What you'll need:

  • 3 chicken breasts
  • 3 tbsp. olive oil - divided
  • 1 Good Seasons Italian Salad Dressing & Recipe Mix packet - divided
  • 4-5 cloves of garlic
  • 1/2 large onion
  • 8 cups chicken broth
  • 2 cups water
  • 2 cups spinach
  • 3 lemons
  • garlic salt/pepper/crushed red pepper to your taste
  • small pasta of your choice
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1.  Season your chicken with half of the Good Seasons packet, save the rest for later. Add 1 1/2 tbsp of olive oil to a large soup pot and brown the chicken. Once browned on each side, remove and set to the side. 

2. Add remaining 1 1/2 tbsp. of olive oil. Dice half of a large onion and 4-5 cloves of garlic and sauté for 2-3 minutes. Add other half of Good Seasons packet and crushed red pepper to sautéed onion/garlic. Make sure you scrape all the crispy crunchies off of the bottom of the pot.

3. Place chicken back in the pot and add 8 cups of chicken broth and 2 cups of water. Let simmer for 2-3 hours. When chicken is fully cooked, remove, shred it up and add it back to the pot. Add spinach and juice from 3 lemons. *taste test here, add more lemon/salt/pepper if needed*

4. Boil water and make any small soup pasta like ditalini, orzo, little stars, or rings like I used. If you plan on eating the soup in one sitting, you can add the cooked pasta to the soup and serve. If you expect to have left overs, keep the pasta separate.

5. Serve with a little sprinkle of parmesan cheese and enjoy!

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I am so so soooo happy how this turned out. My taste testers (my mum, sister, & brother in law) all approved, and my mum is already asking me to make it again. I will 10000% be making it again. Not that I'm wishing sickness on myself, but a bowl of this when I have a cold this winter will be amazing!

You guys know I'm a big fan of altering recipes to add your own little flare. This would be a great soup to do that with. You can switch up the pasta, add some veggies like carrots, celery, maybe some zucchini or summer squash.  

If any of you are following Weight Watchers like moiiii, this soup can be really low in points. The only thing you have to worry about is the chicken broth. If you find a low point one (usually low/less sodium), this can be as low as 5 points a serving (makes about 8-9 servings), including pasta and cheese! 

If you guys try this out, let me know what you thing and send me allllll the pics of your delicious recreations. I think we're off to a pretty good start with this year's September Soups, don't you?! See you next week with another yummy one! Until then, when life gives you lemons, make lemon soup!

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Noted, Nina

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