Lemon Rosemary Chicken Noodle Soup
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Ingredients
  • 2 tbsp. olive oil
  • 2 cups shredded, cooked chicken (I like to buy a rotisserie chicken and pull off and shred the breast meat)
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced or sliced in rounds (your choice)
  • 3 stalks celery, diced
  • 1 large yellow onion, diced
  • ½ tsp. dried thyme
  • 8 cups chicken stock
  • 2 tsp. chicken base (optional – but intensifies chicken flavor)
  • 2 bay leaves
  • 1 cup uncooked small pasta (I used ditalini; you can use orzo or something similar)
  • 1 sprig fresh rosemary
  • Juice of 1 lemon
  • 2 tbsp. chopped fresh parsley leaves (optional)
Instructions
  1. Heat olive oil in large dutch oven over medium high heat.
  2. Stir in garlic, onion, carrots and celery.
  3. Cook, stirring occasionally, for about 5 minutes.
  4. Stir in thyme until fragrant, about 1 minute.
  5. Whisk in chicken stock , shredded chicken, bay leaves and rosemary.
  6. Let simmer (do not boil yet) for about 10 minutes and remove the rosemary sprig.
  7. Now increase the heat to bring the soup to a boil.
  8. Add the pasta, reduce the heat and simmer until the pasta is tender.
  9. Remove the bay leaves.
  10. Next stir in the lemon juice and parsley (if using).
  11. Season with salt and pepper to taste.
  12. Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-lemon-rosemary-chicken-noodle-soup-recipe/