Lemon Chicken Soup with Rosemary, Thyme, and Pasta

Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tsp fresh thyme (or ½ tsp dried)
• 6 cups chicken broth
• 1 cup pasta (orzo, ditalini, or small shells work best)
• 2 cups cooked shredded chicken
• Juice and zest of 2 lemons
• 2 medium carrots, diced
• 2 celery stalks, sliced
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional garnish)

Optional Garnishes:

• Lemon wedges
• Fresh rosemary or thyme sprigs
• Grated Parmesan (optional for non-dairy-free versions)

Instructions:

1. Sauté Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
   • Stir in the garlic, rosemary, and thyme, and cook for another minute until fragrant.
2. Cook Vegetables and Pasta:
   • Add the carrots, celery, and chicken broth to the pot. Bring to a boil.
   • Stir in the pasta and reduce the heat to medium. Simmer for 8–10 minutes, or until the pasta is tender.
3. Add Chicken and Lemon:
   • Stir in the shredded chicken, lemon juice, and zest. Simmer for 5 more minutes, allowing the flavors to meld.
4. Season and Serve:
   • Season with salt and black pepper to taste.
   • Ladle the soup into bowls and garnish with fresh parsley, lemon wedges, or Parmesan, if desired.

This Lemon Chicken Soup is a refreshing twist on a classic, with the anti-inflammatory benefits of rosemary and thyme. The bright lemon flavor and tender pasta make it both comforting and satisfying. Perfect for a cozy meal or as a nourishing boost when feeling under the weather!