Lemony Chicken Noodle Soup

By smleonard

Ingredients

• 2 tablespoons  olive oil
• 4 carrots and/or parsnips, cut into bite-size pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/2 teaspoon  dried thyme
• kosher salt and black pepper
• 2 pounds  bone-in chicken breasts, skin removed
• 6 cups  low-sodium chicken broth
• 1 cup  small pasta (such as alphabet or stellette)
• 2 tablespoons  fresh lemon juice
• 2 tablespoons  chopped fresh flat-leaf parsley

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons
salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to
12 minutes.

Add the chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15
to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks;
discard the bones.

Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley
and stir to combine.

This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until
the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.