6 Servings 55 min Cook
1 Stalks, large (11 inches long) Celery
1/2 Large Onions
1 Large (7-1/4" to 8-/1/2" long) Carrots
2 1/4 Sprigs Fresh Cilantro
5 1/4 Tbsp Parsley
2 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
6 Cup Chicken Broth
1 Tsp Salt
1/2 Tsp Pepper
2 Tsp Tumeric
8 Tsp Lemon Pepper Seasoning
1 Cup Water
Prep mirepoix by chopping celery, onion, and carrot.
Prep herbs by dicing cilantro and parsley.
Heat 1/2 of the oil in a pan over medium-high.
Sear chicken breast on each side then remove from pot; about 4 minutes per side.
Add mirepoix and remaining oil and sauté until slightly translucent, about 3 minutes.
Pour in chicken stock and add chicken breast back to pot.
Add salt, pepper, tumeric, lemon pepper, cilantro, parsley and a cup of water.
Let simmer for at least 45 minutes or until chicken is thoroughly cooked and breaks apart easily.
Break apart chicken into smaller pieces with tongs or a fork before serving.