4 cup(s)
1/2 tsp(s)
2 Tbsp(s)
1 stalk
1 whole
1/2 medium(s)
1 medium
4 cup(s)
3/4 cup(s)
4 cup(s)
1/2 tsp(s)
28 g
47 g
55 g
120 g
Heat the oil in a saucepan.
Add the onion, celery, and carrots, and cook until soft.
Stir in the spinach.
When wilted, add the broth and bring to a boil.
Shred the chicken and add along with the lemon juice and zest.
Season with salt and serve.
0.5 Servings Fruits / 3.5 Servings Vegetables
Calories: 326.8
Omega-6 / Omega-3 ratio: 8 : 1
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