Chicken and Lemon Soup

Ingredients

Butter-4tbsp

Shallots (thinly sliced)-8

Carrots (thinly sliced)-2

Celery stalks (thinly sliced)-3

Boneless Chicken -250gram

Lemon -3

Chicken stock -5cups

Spaghetti (dried broken into pieces) -8

Cream (heavy) -1/2cup

Salt and pepper

Lemon wedges halved to garnish -2

         Method

• Unfreeze the butter in a large saucepan, add the shallots carrots, celery and chicken and cook over low heat stirring occasionally for 8 minutes.
• Thinly trim the lemon and make white the lemon rind in boiling water for 3 minutes squeeze the juice from the lemon.
• Put the lemon rind and juice to the pan, together with the stock bring the soup slowly to a boil over low heat and let simmer for 40mintues stirring occasionally.
• Put the spaghetti to the pan and cook for 15 minutes, seasons to taste with salt and pepper and add the cream, boil through but do not let the soup boil or it will curdle remove from the heat.
• Serve into warmed bowls and garnish with the lemon wedges serve immediately.

    Benefits

•   Butter (Lower risk of obesity, Antioxidant, Healthy saturated fats)
•  Chicken (Low fat protein, Good for heart, Controls body homocysteine)