🛒 Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp dried thyme
6 cups (1.4 liters) chicken broth
1 lb (450g) boneless, skinless chicken breasts or thighs
¾ cup (120g) star-shaped pasta
Salt and black pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
📋 Directions:
Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until the vegetables start to soften.
Add minced garlic and dried thyme, stirring for another minute until fragrant.
Cook the Chicken:
Pour in the chicken broth and add the chicken breasts (or thighs) to the pot. Increase the heat to bring to a boil, then reduce to a simmer.
Cover and let simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken and Add Pasta:
Remove the cooked chicken from the pot and shred it with two forks.
Add the star-shaped pasta to the pot and let it cook for 6-8 minutes, or until tender.
Return the shredded chicken to the pot and stir to combine.
Season and Garnish:
Season the soup with salt and black pepper to taste, and add the juice of half a lemon for a bright, fresh flavor.
Serve hot, garnished with fresh parsley and a lemon wedge on the side for extra zing.
