Ingredients:

• 1 quart carrots, strips or slices (raw)
• 1 pound potatoes, diced
• 1 chicken breast, bone and skin removed (broiler or fryers, breast, skinless, boneless, meat only, raw)
• 1 tablespoon lemon juice, raw
• 1 tablespoon lemon peel, raw
• ¼ cup dill weed, sprigs (fresh)
• 1 quart soup (chicken broth, low sodium, canned) 

Directions:

1. Slice the chicken breasts in half. Season with salt and pepper. In a skillet sprayed with avocado oil spray, cook the chicken for 4-5 minutes per side.
2. Remove from skillet and set aside.
3. In a large stock pot, add the chicken broth, potatoes and carrots. Simmer over medium low heat for 10 minutes, or until the potatoes and carrots are fork tender.
4. Remove from heat. Stir in the lemon juice, lemon zest and dill.
5. Divide soup into 4 soup bowls. Slice the chicken and add 4 ounces of chicken to each bowl of soup.
6. Optional - drizzle chili oil into each bowl of soup.