Chicken Soup with Lemon and Pepper
Description
You don't have to be under the weather to crave a bowl of chicken soup, but if you are, this one will do the trick. It's full of flavor from the mild Meyer lemons and freshly ground pepper. Let it comfort you on those chilly and gloomy days.
Ingredients
1 to 1½ lb. chicken breasts
4 T. olive oil, divided
freshly ground black pepper
3 large carrots, peeled and sliced
2 large celery stalks, rinsed and sliced
1/2 c. chopped white onion
32 oz. low sodium chicken stock
zest of 4 Meyer lemons
freshly squeezed juice of 4 Meyer lemons , about 2/3 c.
1/4 t. dried thyme
1/2 t. garlic powder
1 t. freshly ground black pepper
salt, to taste
pasta of choice, prepared according to package
Directions
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Rinse chicken breasts; pat dry with paper towels; season with a generous layer of freshly ground pepper.
Heat 2 T. olive oil in a skillet over medium heat. Cook chicken breasts fully, about 20 minutes; shred chicken breasts; set aside.
Over medium heat in 3 1/2 quart soup pot, saute carrots, celery and onions in 2 T. olive oil for about 5 minutes. Add chicken stock, lemon zest, lemon juice, thyme and garlic powder;
lightly boil for 20-25 minutes or until carrots are cooked through. Add shredded chicken to the soup pot; season with 1 t. freshly ground black pepper and salt, to taste.
Serve soup over pasta.
**If not using Meyer lemons, decrease the amount of juice, due to acidity.