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Easy Chicken Soup Recipe with Lemon and Pepper
Just in time for the cold and flu season. This Easy Chicken Soup Recipe is bursting with flavor! Meyer lemons and fresh cracked pepper give this healthy chicken noodle soup a unique twist. You will be energized after one bite of this Meyer Lemon and Pepper Chicken Soup!
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Servings: 1
Calories: 385kcal
Ingredients
- 1-1½ lbs Chicken Breast
- 4 Tablespoons Olive Oil - divided
- Fresh Cracked Pepper
- 3 Large Carrots - peeled and sliced
- 2 Large Celery Stalks - sliced
- 1/2 Cup Chopped White Onion
- 32 ounces Low Sodium Chicken Stock
- Zest of 4 Meyer Lemons
- Juice of 4 Meyer Lemons * 2/3 cup
- 1/4 teaspoon Dried Thyme
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Fresh Cracked Pepper
- Salt - to taste
- Pasta of Choice - prepared according to package
Instructions
- Pat dry chicken breast with paper towel. Coat with a generous layer of fresh cracked pepper.
- Heat 2 tablespoons olive oil in skillet over medium heat.
- Fully cook chicken breast then set aside.
- Over medium heat in 3.5 quart pot; saute carrots, celery and onions in 2 tablespoons 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.
- Shred chicken breast and add to soup pot.
- Add 1 teaspoon fresh cracked pepper and salt to taste.
- Serve soup over pasta.
Notes
*If using regular lemons, decrease amount due to acidity
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 28g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 582mg | Fiber: 5g | Sugar: 10g
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