When Mr. MVP started sniffling, I knew it was time for a dose of lemon chicken soup. I call this double lemon because it has the zest of two lemons as well as the juice. I used half low-sodium chicken stock and half of my homemade vegetable stock for the broth and added chicken, corn, carrots, and chopped green onions with the lemony goodness. I scooped each serving into a bowl filled with chopped avocado and cilantro then topped with crumbled tortilla chips. The fuzziness in the photo is thanks to the steam. Yum.
Stef McDonald Communications 