Lemony Chicken and Vegetable Soup
Lemony Chicken and Vegetable Soup
Ingredients
For Shredded Lemon Pepper Chicken:
- 2 whole boneless skinless Chicken Breasts
- 1 teaspoon extra virgin olive oil
- 1/2 teasponn sea salt
- 2 teaspoon lemon pepper
For Broth:
- 1 tablespoon extra virgin olive oil divided
- 1 small sweet onion chopped
- 3 carrots sliced into thin coins
- 3 celery stalks chopped
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tsp Bragg's sprinkle seasoning or Italian Seasoning
- 3 cloves minced garlic
- 1 yellow squash chopped
- 1 zucchini chopped
- 1 quart chicken broth
- Juice from 1 lemon
- 1 lemon for garnish sliced
- ¼ cup chopped fresh parsley
Instructions
For Shredded Chicken:
- Sprinkle chicken with olive oil, lemon pepper and salt Bake in a 350 degree oven for 25-30 minutes until cooked through. Internal temp should reach 165 degrees. Allow to cool and then shred.
For Broth:
- In a large Dutch oven add olive oil, onion. carrots, celery, turmeric, black pepper and salt.. Sauté veggies over med/high heat 5-6 min, stirring occasionally, until Onions are translucent and softened.. Add Garlic and sauté 1 minute.
- Next, add in zucchini and squash. Stir to combine and then pour in chicken broth. Bring the mixture to a boil, then reduce heat and simmer, covered for 20 minutes.
- Finally, add in the shredded lemon pepper chicken and lemon juice. Stir to combine. Serve immediately and garnish with parsley and lemon slices, if desired.
- **Make it vegetarian by subbing chicken broth for veggie broth and the chicken breast for two cans of your favorite white beans or chickpeas**
