Welcome to the 3rd and final day of my plan for eating clean on a budget! For my final recipe, I decided to create something that will warm you up on a cold winter night. The star of the show tonight is lemon chicken and red potato soup!
Honestly, I’m not usually a big soup person. Most days I’d rather have something more substantial. BUT! This is the perfect weather for a big bowl of soup, and this soup will stick to your ribs more than others. This recipe is delicious, easy to throw together on a weeknight, and is full of nutrients that will help combat cold and flu season. I don’t know about you, but my plans for tonight include this soup, a blanket, a couple of snuggly dogs, and my favorite TV show.
Here is your grocery list:
1 lb. boneless skinless chicken thighs – $2.99
1-32 oz. container of lower sodium chicken broth – $2.28
2 medium sized red potatoes – $1.00
Celery stalks – $2.24
1-5 oz. package of baby spinach – $3.46
1 lemon – $.50
Estimated total: $12.47
Items you may already have on hand:
Extra virgin olive oil
1 small onion
Carrots (mine were leftover from day 1’s recipe)
4 cloves of garlic
Salt and pepper
Lemon Chicken and Red Potato Soup
1 lb. boneless skinless chicken thighs (can use boneless skinless chicken breasts instead)
1-32 oz. container of lower sodium chicken broth
1 small yellow onion, largely diced
1 cup carrots, thinly sliced
1/2 cup celery stalks, thinly sliced
4 cloves of garlic, minced
1/2 – 1 tsp dried thyme, depending on your preference
2 medium sized red potatoes, cut into bite-sized pieces
3 bay leaves
2 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1-5 oz package of baby spinach
Salt and pepper, to taste
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, celery, garlic, thyme, and a sprinkle of salt and pepper to the pot and cook until veggies are tender, about 5 minutes.
- Move veggies to one side of the pot. Add chicken thighs to the other side of the pot and brown lightly, about 1 minute per side.
- Pour chicken broth over chicken and veggie mixture and stir. Add bay leaves.
- Reduce the heat to medium low and cook, covered, until chicken is done, about 20 minutes.
- Once the chicken is cooked, remove it from the pan and shred it.
- Return chicken to the pot of broth and add the diced red potatoes.
- Cover and cook on low until potatoes are tender, about 15 minutes.
- Remove the bay leaves and add lemon juice and zest.
- Add the spinach to the pot and stir until wilted.
- Taste the broth and adjust the salt level to your liking.
- Serve and enjoy!