(Recipe can be found in Claire Robinson’s 5 Ingredient Fix cookbook.)
Step by Step Instructions:
Only a few ingredients are needed to make this uber-flavorful soup: 1/2 cup of fresh Lemon Juice, plus Lemon Slices for garnish, Salt and Pepper for seasoning, 2 Chicken Breasts, 4 cups of low-sodium Chicken Stock, 1 large clove of Garlic, and Fresh Tarragon (2 tablespoons plus more for garnish).
Begin by preheating the oven to 400 degrees. Then cut one garlic clove in half. Place it cut-side down on foil and pour 2 tablespoons of chicken stock over it.
Then wrap the garlic and stock in aluminum foil and make sure the garlic stays cut-side down. Place the foil on a cookie sheet and roast in the oven for about 30 minutes or until the garlic is tender.
While the garlic roasts, cut up two tablespoons of tarragon for the soup and set it aside.
Then cut two chicken breasts into bite-sized pieces and set it aside…ick, I hate raw chicken! Okay, back to cooking…
Once the garlic is roasted, remove it from the oven and open the foil pouch. Let the garlic cool until you can touch it easily with your fingers.
Then squeeze the garlic into a large pot, so that you have the roasted garlic paste. It smells so good and is a lovely, mellow garlic flavor. Yum!
Add 1 cup of stock to the garlic paste…
…then whisk the garlic and stock together to break up the garlic a bit.
Turn the heat up to medium-high heat and add the remaining stock, 1/2 cup of fresh lemon juice (I used a little less and there was still TONS of lemon flavor), the chopped tarragon, and salt and pepper to taste.
Bring the soup to a boil and then reduce the heat to low.
Add the chicken breast to the soup and cover. Let it simmer for 9-12 minutes, or until the chicken is cooked and tender.
After 9 minutes, my soup was ready and smelled delightful! Ladle it up and garnish it with a few lemon slices and some more fresh tarragon. Then dive in. This soup is so refreshing, light, and a perfect change of pace for the usual chicken soup. You’ll love it on those days you aren’t feeling so great or are just looking for a healthier dinner option. Enjoy!!
1 large garlic head, cut in half horizontally through the cloves
4 cups low-sodium chicken stock
1/2 cup freshly squeezed lemon juice plus 1 lemon thinly sliced, for garnish
2 tablespoons chopped fresh tarragon plus more tarragon, for garnish
Se salt and freshly cracked black pepper, to taste
2 skinless, boneless chicken breasts, preferably organic, cut into bite-size pieces
1. Preheat oven to 400 degrees.
2. Put the garlic halves cut side down on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around garlic, keeping the cut sides flat on the baking sheet. Transfer to the oven and roast about 30 minutes, until garlic is very soft. Remove from the oven and let stand until cool enough to handle.
3. Squeeze the soft garlic from the halves with your fingers into a large saucepan. Whisk in 1 cup stock to loosen the garlic paste and put the pan over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper. Bring the mixture to a boil, reduce to a simmer, and add the chicken; Cover and cook until the chicken is just cooked through, 9 to 12 minutes.
4. Ladle the soup into bowls and garnish with thin lemon slices and sprinkle of fresh tarragon leaves.