The Millennial Chef

Lemony Chicken Soup

Cooking can be an intimidating thing to do. So many people have said to me “but what if I mess it up?!”... the answer; IT’S OK! It’s okay if the first time you try a new recipe it comes out completely wrong. It’s ok if you over cook or under season a dish —> because your failures will mold you into an excellent cook. Next time around you’ll take it out of the oven earlier, you’ll add more salt, or in my case last night, you find out that your mistake was actually really tasty. This is my accidental Lemony Chicken Soup. I was planning on making a Greek soup but I bought beef broth instead of chicken broth, got acini de pepe instead of orzo and forgot to buy feta so I used pecorino. I just went with it and it turned out fabulous. The moral of the story is.... it’s OK to mess up!

Ingredients:

Extra virgin olive oil

2 chicken breasts

Lemon pepper

Garlic powder

1 lb of acini de pepe, or any small pasta

2 carrots, chopped

1 onion, diced small

2 cloves of garlic

3 lemons

4 cups of chicken broth

4 cups of beef broth

3 cups of spinach

Pecorino

Serving size- 6

Approx time to make: 30 min

Directions:

  1. Preheat your oven to 400.
  2. Season the chicken breasts with a teaspoon of salt, pepper, lemon pepper, and garlic powder. Line a baking sheet, add the chicken and drizzle a teaspoon or so of olive oil on time. Bake for 20-25 minutes, or until the chicken is cooked through. Once the chicken comes out, let it rest for at least 10 minutes, then cut into small pieces.
  3. While the chicken is cooking, bring a pot of water to a boil, season with salt and cook the pasta according to package instructions. Once it's cooked, drain and rinse so the pasta doesn't stick. Set aside.
  4. Then in a large pot add a teaspoon of olive oil and add the carrots and onion. Season with salt and pepper and cook for 10 minutes on medium to low heat, until the vegetables have completely softened. Then add the garlic in the pan and season with more salt and pepper plus 1 teaspoon of lemon pepper, garlic powder and the juice and zest of 1 lemon. Cook for another minute or so and then add in the chicken and beef stock, plus the juice of the second lemon.
  5. Now it's time to add the chicken and spinach into the pot and bring it to a boil, then down to a simmer and cook for 15 minutes or so.
  6. To serve, spoon your pasta into a bowl, then ladle your soup over the pasta. Garnish with pecorino and enjoy!

- Recent Recipes -

Chili Lime Salmon Bowls

Filipino Pork and Chicken in Adobe

Spiced BBQ Stuffed Sweet Potatoes with Broccoli Salad

Buddha Bowl