Lemon Salmon Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 2 tablespoons freshly squeezed lemon juice
• 1 pound salmon, cut into cubes
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
2. Add the chicken broth, thyme, oregano, basil, black pepper, red pepper flakes, and bay leaves. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Add the lemon juice and salmon and cook for 5 minutes, until the salmon is cooked through.
4. Stir in the parsley and remove from the heat. Serve hot.

Interesting Facts

• This soup is a great way to use up leftover salmon.
• The lemon juice adds a refreshing brightness to the soup.
• This soup is perfect for a light meal, or as an appetizer for a larger meal.