Lemon Chicken Soup

Once the butter has melted, place 1 boneless skinless chicken breast seasoned with garlic powder and onion powder into the skillet and cook until browned on both sides and cooked through

Transfer the chicken onto a cutting board, shred into small pieces and set aside

Reduce the heat to medium and add 1 chopped yellow onion into the skillet 

Cook the onion for 5 minutes, stirring occasionally

Add 3 minced garlic cloves and cook for 60 seconds, stirring consistently

Add 1/2 cup of lemon juice and stir, scraping the bottom, until all of the browned bits have been brought up from the bottom of the skillet

Transfer the lemon juice, garlic and onions into a deep pot and place the pot over medium high heat

Add 8 cups of chicken stock into the pot and stir to combine

Bring the broth up to a simmer

Season with salt and pepper

Add 1 cup of farfalline, the shredded chicken, chopped Swiss chard and lemon zest into the simmering broth and stir to combine

Reduce the heat to medium and simmer for 10 minutes

Garnish with chopped chives, grated parmesan and lemon wedges