Directions
Some nights, we just want an amazing hot soup for dinner. I personally make soup 3 to 4 times a week for dinner. It became a habit around the house. This is the soup I made last night, check it out.
You’ll Need:
1-1 ½ lbs of chicken breasts.
4 tbsps of olive oil (divided).
Fresh cracked pepper.
3 large peeled and sliced carrots.
2 large sliced celery stalks.
½ cup of chopped white onion.
32 ounces of low sodium chicken stock.
Zest of 4 meyer lemons.
Juice of 4 meyer lemons (⅔ cup).
¼ tsp of dried thyme.
½ tsp of garlic powder.
1 tsp of fresh cracked pepper.
Salt.
Pasta of choice (prepared according to package instructions).
How to:
First, you need to pat the chicken breast with paper towel and coat it with a generous layer of fresh cracked pepper.
In a skillet, heat 2 tbsps of olive oil over medium heat and fully cook the chicken breast.
In a 3.5 quart pot, sauté carrots, celery and onions in 2 tbsps of olive oil over medium heat for 5 minutes or so.
Add chicken stock, lemon zest, lemon juice, thyme and garlic powder.
Boil lightly for 20 to 25 minutes so that the carrots cook through.
Shred the chicken breast and add it to the soup.
Add 1 tsp of fresh cracked pepper and salt to taste.
Serve the soup over pasta.
Easy, simple and delicious! This chicken soup with lemon and pepper is so delicious. It has so many flavors and it’s perfect for dinner. Give it a try and let me know what you think.
