Name: Chicken Noodle Soup with Carrots, Onions, Celery & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 2839 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 lemon; 170 g rotini pasta; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt; thyme, dried

Chicken Noodle Soup with Carrots, Onions, Celery & ParsleyChicken Noodle Soup with Carrots, Onions, Celery & Parsley — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

2839 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 lemon

170 g rotini pasta

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

thyme, dried

Instructions

Preheat a large pot over medium-high heat.

Pat chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken in a single layer and cook, flipping once, until golden brown (the chicken will not be cooked all the way through), about 4 minutes.

Meanwhile, peel and small dice onions. Peel and mince garlic.

Transfer the chicken to a clean plate and set aside. Add more oil to the pot, along with onions and garlic. Cook, stirring often, until softened, 4-5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel carrots, trim ends, and cut crosswise into ¼-inch rounds. Cut celery crosswise into ¼-inch pieces. Add both to the pot with the onions; continue to cook until fragrant, 2-3 minutes.

Add chicken back to the pot, along with broth, pasta, and spices. Cover and bring to a boil; reduce heat and let simmer until pasta and chicken are cooked through, about 8 minutes.

Meanwhile, slice lemon into wedges and set aside.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Remove chicken from the pot using tongs and transfer to a clean plate or cutting board.

Shred chicken using two forks. Use one fork to hold the chicken and the other fork to pull and shred the meat. Add shredded chicken back to the pot and stir to combine.

To serve, divide soup between bowls. Sprinkle parsley over top and garnish with lemon wedges. Enjoy!

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