Description
The most soothing, comforting soup for flu season made with tender chicken, fresh herbs, and bright lemon.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- 3/4 cup ditalini pasta
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Heat olive oil in a large stockpot over medium heat and cook onion, carrots, and celery for 3 to 4 minutes.
- Stir in garlic, ginger, lemongrass, thyme, and rosemary and cook for 1 to 2 minutes.
- Add chicken stock, bay leaves, and 1 cup water. Add chicken and bring to a boil. Reduce heat and simmer covered for 10 to 12 minutes.
- Remove chicken, shred with two forks, and set aside.
- Add ditalini pasta and cook for 8 to 10 minutes until tender.
- Return shredded chicken to the pot and stir in lemon juice.
- Season with salt and pepper and garnish with chopped chives before serving.
Notes
- Do not overcook pasta as it will continue to soften in hot broth.
- Use fresh lemon juice for best flavor.
- Freeze without pasta for better texture if storing long term.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg