Lemon Rosemary Chicken Soup
This soup is soooooo good... all year long. It's not heavy and it packs a powerful flavor punch.
Our friend Kay Kasser (from Alive Culinary Coaching) gave us this wonderful recipe when she did a talk at Haka on meal prep. This one is a great to double! Make one fresh for tonight and prep the rest to freeze for an easy dinner another night! When you make it fresh, just dump all the ingredients into the crockpot, cover with chicken broth and set to low before you leave in the morning. I like to squeeze one more fresh lemon in just before I serve it!
Place in Freezer Bag
2-3 lbs boneless, skinless chicken breasts and/or thighs (or a combo)
2 heaping teaspoons lemon pepper
1 tsp. roasted garlic powder
½ tsp. sea salt
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried parsley
¼ c fresh squeezed lemon juice (or your fresh frozen)
In a Second Freezer Bag
1 small onion diced
3 carrots, peeled & sliced
2 zucchini & 2 yellow squash halved & sliced
2 Tablespoons Organic Coconut Oil or healthy oil of your choice
*** also need chicken broth to cover when you cook it!
Mix all ingredients into freezer bags.
Remove the air & seal. Place both bags into a gallon freezer bag and freeze.
Defrost bag in fridge before cooking. Place the ingredients from both freezer bags in the crockpot and cover with chicken broth.
Stir, cover & cook on low for 6 hours. May be placed into the crockpot frozen allow 2 additional hours.
To learn more about Alive Culinary Coaching...