Nutrition Facts

Instructions

• STEP 1

  Preheat a large pot over medium-high heat.

• STEP 2

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

  • 2 lb chicken thighs, boneless skinless
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  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.

  • 2 tbsp extra virgin olive oil

• STEP 4

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

  • 1 medium yellow onion
  • 2 cloves garlic

• STEP 5

  Transfer the chicken to a clean plate and set aside. Add more oil to the pot, along with onion and garlic. Cook, stirring often, until softened, 3-4 minutes.

  • 2 tbsp extra virgin olive oil

• STEP 6

  Meanwhile, wash and dry the fresh produce.

  • 4 medium carrots
  • 4 sticks celery
  • 1 lemon
  • 1 small bunch Italian (flat-leaf) parsley

• STEP 7

  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, 1-2 minutes.

• STEP 8

  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.

  • 64 fl oz (8 cups) chicken or vegetable broth
  • 4 oz rotini pasta
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp thyme

• STEP 9

  Meanwhile, slice lemon into wedges and set aside.

• STEP 10

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

• STEP 11

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

• STEP 12

  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.

• STEP 13

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