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

Steps

1. Rinse chicken breasts; pat dry with paper towels; season with a generous layer of freshly ground pepper.
2. Heat 2 T. olive oil in a skillet over medium heat. Cook chicken breasts fully, about 20 minutes; shred chicken breasts; set aside.
3. 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;