Lemon Chicken Vegetable Soup with Pita Chips

This is healthy eating in a spoon!  Super yummy and fresh tasting!  Jason's mom gave me a terrific lemon-chicken soup recipe.  I combined it with a local recipe from a friend here and the result was fabulous.

Lemon Chicken Vegetable Soup

1 whole chicken

2 large onions, chopped

5 celery ribs, chopped

2 garlic cloves, minced

1 tsp olive oil

1-2 cups chopped veggies (carrots, zuchini, cauliflower)

2 TBSP lemon zest

1-2 TBSP fresh lemon juice

2 tsp salt

2 TBSP dried parsley leaves

other seasonings to taste (I used thyme and basil- small amounts)

Cook chicken in enough water to cover until tender.  I added onion, carrots and other seasonings to make a richer broth and cooked it in the crock pot over night.  Remove chicken, reserving broth and let cool 15 minutes.  Shred chicken.  Strain broth, discarding solids, and add enough water to equal 10 cups.  Saute onion, celery and garlic in hot oil until tender.  Add broth and other veggies.  Cover and cook over medium heat until veggies are tender.  Add chicken, lemon zest and juice and other seasonings.  Heat through.  

Pita Chips

pita bread cut into triangles

olive oil

garlic salt

sea salt

Spread pita bread on cookie sheet lined with aluminum foil.  Spray with olive oil and sprinkle with garlic salt and sea salt to taste.  Bake at 400 for 10-12 minutes until lightly browned and crisp.  Serve with soups, hummus, guacamole or other dips or spreads.