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
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.
*If using regular lemons, decrease amount due to acidity