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Meat and Seafood

Lemony Chicken and Corn Soup
2 Tbsp. extra-virgin olive oil
1 onion, chopped fine
1 (32-oz.) box Nature's Place Low Sodium Chicken Broth
2 cups water
12 oz. baby red potatoes, scrubbed and cut into 1/2" pieces
1 1/2 cups shredded Nature's Place Rotisserie Chicken
8 oz. frozen Hannaford Whole Green Beans, thawed and cut into 1" pieces (1 1/2 cups)
8 oz. frozen Nature's Place Organic Sweet Yellow Corn (1 1/2 cups)
4 Nature's Place Cage-Free Large Eggs
1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon
1/2 cup chopped fresh parsley
Salt and pepper
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Lemony Chicken and Corn Soup

Lemony Chicken and Corn Soup

Lemony Chicken and Corn Soup
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:35 minutes
1. Heat oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add broth, water, and potatoes to pot. Bring mixture to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
2. Stir in chicken, green beans, and corn and simmer for 5 minutes; reduce heat to low.
3. Combine eggs and lemon juice in a medium bowl and whisk until smooth. Whisking constantly, slowly ladle 1 1/2 cups broth from pot into egg mixture. Gradually add mixture back to pot, stirring constantly, until soup is slightly thickened, about 5 minutes. Stir in parsley and lemon zest, season with salt and pepper to taste, and serve.
Source: Hannaford fresh Magazine, March - April 2018