INGREDIENTS
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).
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.
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.