Lemon Chicken Asparagus Low-Carb Soup
This Creamy Lemon Chicken Asparagus Soup is just the low-carb soup you want for spring! It's light, fresh, and still deliciously comforting. Made with real-food ingredients in about 30 minutes from start to finish.
Servings: 4 -6
Ingredients
- 1 lb chicken breast or tenders
- 3 tbsp avocado or olive oil divided
- 3 cloves garlic crushed
- 8 large asparagus stalks
- 2 14 oz cans full fat coconut milk
- 2-3 cups chicken broth
- Juice of 1 lemon about 1/4 cup
- 1 tbsp lemon zest
- Salt and Pepper to taste
- 1/4 cup chopped fresh basil
Instructions
- To prep this dish: chop your chicken breast or tenders into 1 inch chunks. Season with a bit of salt and pepper.
- Heat a large soup pot to medium high heat, once hot add in 1 tbsp avocado or olive oil. Add chicken to the pot, and cook for about 3-4 minutes until all sides are lightly golden (chicken may be undercooked inside). Set aside.
- While chicken is cooking, prepare your asparagus. Chop about 1/2 inch off each end. Slice the remaining stalk in 1 inch pieces.
- Add in another tbsp oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Toss chicken back into the pot.
- Add coconut milk and 2 cups broth to the pot. Check to see level of liquid, if you prefer a more liquid soup, add in an additional 1/2-1 cup broth. Heat to a soft boil, then reduce to low. Let simmer for 5-7 minutes, stirring frequently and letting flavors meld.
- Just before serving, add lemon juice and lemon zest to the pot. Season with salt and pepper.
- Place soup in individual bowls, garnish with fresh basil.
Nutrition
Calories: 333kcal | Carbohydrates: 6g | Protein: 19g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 48mg | Sodium: 387mg | Potassium: 590mg | Fiber: 2g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg