Lemon Pesto Chicken Soup
Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
½ yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 clove garlic, minced
1 teaspoon lemon-pepper seasoning
½ teaspoon celery salt
8 cups low-sodium chicken broth
1 cup shredded cooked chicken
2 tablespoons Vegetaball’s Pesto
Directions:
Melt butter in a soup pot over medium-high heat. Add olive oil, onion and celery; cook for 5-10 minutes or until vegetables have softened. Add carrots, garlic, lemon-pepper seasoning, and celery salt; saute for an additional 10 minutes.
Add chicken broth and shredded chicken to the soup pot and bring to a boil. Reduce heat to medium-low. Add lemon juice and Vegetaball’s pesto and simmer for 20 minutes.
