Lemon Herb Chicken Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120+ Minutes

This recipe can easily be multiplied and makes great leftovers. Like many soups, it is better the second day.

Ingredients

• 1 large white onion (sliced)
• 1 lb boneless skinless chicken thighs (left whole)
• 1 lemon
• 2 tsp dried rosemary leaves
• 2 tsp honey
• 5/8 tsp salt (1/2 tsp + 1/8 tsp)
• fresh ground black pepper to taste
• 4 large carrots (cut into rounds)
• 2 cloves garlic (thinly sliced)
• 4 cups no salt added chicken or vegetable stock
• 3 quarts water
• 8 ounces whole wheat or gluten free small pasta shells or elbows

Preheat the oven to 325°F.

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.