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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • Finely shred peel from lemon; set peel aside. Juice lemon and set juice aside. Season chicken lightly with salt and pepper.

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  • In a 4-quart Dutch oven heat oil over medium-high heat; add chicken. Cook for 2 to 3 minutes or until chicken is brown, turning occasionally.

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  • Add carrots, gravy, and the water to Dutch oven. Stir in mustard. Bring to boiling. Place bok choy on top. Reduce heat. Cover and simmer about 10 minutes or until chicken is no longer pink (180°F) and vegetables are just tender. Add lemon juice to taste.

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  • Ladle soup into bowls. Sprinkle with lemon peel and lemon thyme.

Nutrition Facts

273 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 117mg; sodium 909mg; potassium 596mg; carbohydrates 13g; fiber 3g; sugar 4g; protein 31g; vitamin a 97IU; vitamin c 46mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 52mcg; vitamin b12mcg; calcium 101mg; iron 2mg.

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