Chicken Soup
3 Hours -
easy, one pot, stovetop, soup
An antioxidant rich chicken soup that I have created as an amalgamation of two other recipes. Also the roasted garlic is very important, if you don't know how to do that I have a seperate page explaining it.
Step 1
Roast the garlic in the oven at 400° for 30-40 minutes, for more detailed instructions see the roasted garlic page.
Step 2
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.
Step 3
Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
Step 4
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.
Step 5
Stir in pasta and cook until tender, about 8-10 minutes.
Step 6
Stir in chicken and lemon juice; season with salt and pepper, to taste.
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