Ingredients
Method
Preparation
- In a large soup pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the carrots and celery to the pot and cook for about 5 minutes to soften. Then add the chicken pieces (whole) and pour in the chicken broth.
Cooking
- Add in the dried oregano, thyme, lemon zest, and a good pinch of salt and pepper. Bring everything to a boil, then reduce heat and simmer gently for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot.
- Add your pasta directly into the pot and let it simmer for 8–10 minutes, or until tender. Stir in the lemon juice and taste for seasoning.
Serving
- Ladle into bowls, top with chopped fresh herbs and a sprinkle of Parmesan cheese. Serve hot with crusty bread or a light green salad.
Nutrition
Notes
For gluten-free, use gluten-free pasta or swap in rice or quinoa. For a vegetarian version, use vegetable broth and swap chicken for chickpeas or white beans. Add more veggies like spinach, kale, or zucchini. If desired, add a pinch of red pepper flakes or a splash of hot sauce for some heat.