#Pinterest Yummy ..... COLD FIGHTING #CHICKEN NOODLE #SOUP ......

#Pinterest Yummy ..... COLD FIGHTING #CHICKEN NOODLE #SOUP ......
#Pinterest #Yummy ..... #COLD #FIGHTING #CHICKEN #NOODLE #SOUP ......

yield: 4-6 SERVINGS prep time: 20 MINUTES cook time: 30 MINUTES total time: 50 MINUTES
The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you’ll be feeling better in no time!

IN

GREDIENTS:

1 tablespoon olive oil
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon minced lemongrass
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
5 cups chicken stock
2 bay leaves
1 pound boneless, skinless chicken thighs
3/4 cup uncooked ditalini pasta
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

DIRECTIONS:

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.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, 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.

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