1. To set a kitchen timer as you cook, simply tap on the times listed in the instructions below.
2. In a Dutch oven, warm the olive oil over medium-high heat.
3. Add the sea salt, black pepper, red pepper flakes, Italian seasoning, and bell peppers. Simmer for an additional three minutes.
4. Stir in the chicken broth and the chicken breasts. Allow to simmer for twenty minutes.
5. After taking the chicken breasts out of the pot, shred them with two forks. Return the chicken shreds to the saucepan.
6. Add the cauliflower and broccoli florets. After 10 more minutes of simmering, the cauliflower and broccoli should be soft.
7. Take off the heat. Add the lemon juice and stir.

STORAGE GUIDELINE 

Store: For three to four days, store this nutritious soup in the refrigerator in an airtight container.
lunch preparation: You may create this easy, light lunch in advance. Divide into portions that can be heated quickly for a lunch.

Reheat: You can reheat soup in a saucepan on the stove or in the microwave.
Freeze: After allowing the soup to cool fully, put it in freezer bags. Store anyplace in the freezer for two to three months after freezing flat until solid.