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Lemon Chicken Noodle Soup

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Prep Time 20 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 6

Equipment

  • 1 Dutch Oven or large pot 5-6 quarts preferred

Ingredients
  

  • 1.5 Lbs Boneless, Skinless Chicken Thighs
  • 8 Cups Low Sodium Chicken Broth
  • 2 Tbsp Olive Oil
  • 4 Celery Ribs chopped
  • 4 Carrot Sticks medium, chopped
  • 1 Yellow Onion chopped
  • 4 Cloves Garlic minced
  • 1 ½ inch piece Ginger grated
  • ½ Tsp Dried Oregano
  • ½ Tsp Dried Thyme
  • 2 Lemons, juiced and zested small
  • 8 oz Pasta or Orzo small pasta is best
  • Salt and Pepper to Taste

Instructions
 

  • Pat chicken thighs dry and salt liberally. Heat olive oil in dutch oven then add chicken. Cook about 80% through then transfer to a plate and set aside
  • Add chopped celery, carrots, and onion. Cook for 5 minutes until the onion is translucent then add minced garlic and ginger. Cook for 2 more minutes, stirring often.
  • Add broth, dried herbs, lemon juice, and zest. Bring to a boil then reduce heat to low. Add in pasta or orzo and cook according to packages' instructions.
  • While the pasta cooks, shred or chop the chicken thighs. Then add to the soup to cook through. Roughly 5 minutes. Add salt and pepper according to taste. Serve with fresh parsley