Lemon-Chicken Soup

Ingredients

• 1 pound of boneless chicken breasts, cut into small cubes
• 2 tablespoons of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 2 tablespoons of freshly squeezed lemon juice
• 4 cups of chicken broth
• Salt and pepper, to taste
• 1 tablespoon of freshly chopped parsley, for garnish

Directions

1. In a large pot over medium heat, heat the olive oil. Add the chicken cubes and cook until lightly browned, about 5 minutes.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the oregano, thyme, and lemon juice and stir to combine. Cook for an additional 2 minutes.
4. Add the chicken broth, stir to combine, and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Taste the soup and season with salt and pepper, if needed.
6. Ladle the soup into bowls and garnish with parsley.

Interesting Facts

• The lemon in this soup adds a bright and refreshing flavor to the soup.
• This soup is a great way to use up leftover chicken.
• This soup can be served hot or cold. If you serve it cold, it makes a great summer soup.