Serves 1
Directions
- 1In a large Dutch oven soften onion in 2 Tbsp of olive oil.
- 2Add carrots and celery.
- 3Soften the carrots and celery.
- 4Add garlic.
- 5Stir for a minute.
- 6Add thyme and oregano, rubbing between your hands to break apart.
- 7Stir in the herbs.
- 8Add chili flake.
- 9Add white vinegar to the center of the mixture.
- 10Stir the mixture.
- 11Shred chicken and mix into the vegetables.
- 12In a small bowl, whisk together lemon juice, 2 Tbsp oil, honey, salt and pepper.
- 13Make a well in the middle of the pot, pushing all chicken and veggies to the sides.
- 14Pour lemon mixture in the well.
- 15Allow the lemon mixture to bubble.
- 16Stir for a minute and let the lemon mixture reduce.
- 17Add chicken stock.
- 18Bring to a boil and then reduce to simmer.
- 19If you like brown rice or noodles, cook as directed, separately, and add to each bowl as they are ladled out.
Ingredients
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 Tbsp olive oil
- 3 cloves garlic, minced
- 3 tsp dried thyme
- 3 tsp dried oregano
- 1 pinch chili flakes
- 1 Tbsp white balsamic or champagne vinegar
- 3 breasts Leftover chicken (appx. 3 roasted breasts)
- 0.25 cup lemon juice
- 1 Tbsp honey
- Salt
- Pepper
- 2 boxes chicken stock
Equipment
large Dutch ovenknifesmall bowl
Tips
- Add white vinegar to the center of the mixture.
- Rub thyme and oregano between your hands to break apart.
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