Lemon Herb Chicken Soup
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers. Like many soups, it is better the second day.
Ingredients
| 1 large White onions (sliced) |
| 16 ounces Boneless, skinless chicken thighs (left whole) |
| 1 Tbsp. Lemon zest (zest of one whole lemon) |
| 1 lemon yields Lemon juice |
| 2 tsp. Dried rosemary |
| 2 tsp.. Honey |
| 5/8 tsp. Salt (1/2 tsp. + 1/8 tsp.) |
| 4 large Carrots, raw (peeled and cut into rounds) |
| 2 clove Garlic, raw (thinly sliced) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 3 quart Water |
| 8 ounce Whole Wheat Elbows (or gluten-free elbows or shells) |
Instructions
Using a citrus zester or a knife zest the lemon. (This will be about a tablespoon.)
After the lemon is zested juice it.
Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.
Cover the skillet and place in the oven.
Cook for 40 minutes. Stir occasionally.
Add the carrots, garlic and stock.
Stir and return the pot to the oven for another 120 minutes.
While the soup is in the oven for the second time place the water in a stock pot over high heat.
When it boils add the pasta.
Cook until just done – about 15 to 20 minutes.
Drain the pasta and add to the soup. Stir gently.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This soup is super easy to make. It takes two pots but almost no effort, and the result is great flavor with a balance of savory, sweet, salty, bitter and sour. A perfect soup for a cold winter evening.
Gluten free pastas can work well in soups but many of them will break up if they are overcooked even a little bit. A notable exception is the brown rice pasta from Jovial Foods. We’ve found that it cooks almost exactly like pasta made from wheat flour with the same amount of fiber.