The most soothing, comforting soup for flu season! So easy to make, you’ll be feeling better in no time!
5 stars (189 ratings)
Ingredients
1tablespoonolive oil
1onion, diced
3carrots, peeled and diced
2ribscelery, diced
3clovesgarlic, minced
1tablespoonfreshly grated ginger
1tablespoonminced lemongrass
1tablespoonchopped fresh thyme leaves
1tablespoonchopped fresh rosemary
5cupschicken stock
2bay leaves
1poundboneless, skinless chicken thighs
¾cupditalini pasta
3tablespoonsfreshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh chives
Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
Stir in pasta and cook until tender, about 8-10 minutes.
Stir in chicken and lemon juice; season with salt and pepper, to taste.
Serve immediately, garnished with chives, if desired.