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1 package boneless chicken breast (around 1 and 1/2 pounds)
4 carrots, diced
4 stalks celery, diced
1 small butternut squash, diced
1 bunch fresh dill, checked
1 spice packet from Manischewitz Split Pea with Barley soup mix (it’s the only one with no fat. Just use the spice packet and save the split peas for a different time).
1 cup ditalini or Gefen Orzo
2 lemons, squeezed, or a big splash of Tuscanani Lemon Juice
Boil the chicken in water filled to the top of a six-quart pot.
Add the veggies, contents of the spice packet, dill, and salt. Bring to a boil and cook on low for two hours.
Shred the chicken and add the lemon juice right before serving.
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