Lemony Chicken Soup

Place olive oil, butter, garlic and onion in a Dutch oven over medium heat. Saute for 2 minutes, then add carrots and celery. Stir and cook an additional 5 minutes. Add chicken broth, water and diced potatoes. Simmer for 20 minutes until potatoes are tender. Add chicken and beans; cook for 3 minutes. Remove from heat and add lemon juice, salt, and pepper.

The saltiness can vary greatly depending on the type of chicken broth used. Taste before seasoning. The lemon juice adds some acid and results in less salt needed.

Note: For the 3 cups of chopped cooked chicken you’ll need approximately 2 chicken breasts or 5 boneless, skinless chicken thighs.