Lemony Chicken Soup

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 clove Garlic, Minced
• 1 whole Medium Onion, Chopped
• 3 whole Large Carrots, Sliced
• 3 stalks Celery, Sliced
• 1 quart Chicken Broth
• 2 cups Water
• 3 whole Medium Potatoes, Peeled And Diced
• 3 cups Chopped Cooked Chicken
• 1 can (14 Oz. Size) Chickpeas, Drained And Rinsed
• 1/2 whole Lemon Squeezed For Juice
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Pepper Or To Taste

1. 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.
2. 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.
3. Note: For the 3 cups of chopped cooked chicken you'll need approximately 2 chicken breasts or 5 boneless, skinless chicken thighs.

olive oil, butter, clove garlic, onion, carrots, stalks celery, chicken broth, water, potatoes, chicken, chickpeas, lemon squeezed for juice, salt, pepper

Taken from tastykitchen.com/recipes/soups/lemony-chicken-soup/ (may not work)