I enjoy soups in the winter, especially when I am feeling cold, which is most of the time. Sipping on a beautiful soup makes me warm on the inside and out. 

 

This recipe is an easy one to add additional items to. I have made it with white rice, wild rice, and you can even add noodles as well. A few different vegetables are always welcome. Really, you can’t go wrong. 

 

Yield 8 servings

 

2 Tbsp olive oil

1½ onions, finely chopped

3 stalks of celery, sliced thin

6 crimini mushrooms, finely chopped

3 cloves garlic, finely chopped

2 large chicken breast, cut into ½ inch cubes

2 small yellow squash, cut into ½ inch pieces

10 cups low sodium chicken broth

2 - ½ inch slices of ginger

1 stalk lemongrass, cut into 3 pieces

1 lemon zested

2 lemons juiced

¾ cup Italian parsley, chopped

Salt and pepper

 

In a large stockpot, add the olive oil, onions, celery, and mushrooms. Sauté for 3 - 5 minutes or until the vegetables start to turn a light brown. Next, add the garlic, chicken, squash, and sauté for five more minutes. Add the broth, ginger, lemongrass, lemon zest, lemon juice, and parsley. Simmer on low for 30 minutes. 

 

Remove the ginger and lemongrass. Season with salt and pepper to taste and serve. 

 

Just Salt It, and enjoy!