Lemon Herb Chicken Soup

Instructions

1. Prepare Vegetables and Aromatics

   5 min hands-on

   • Peel and finely dice the carrots, celery, and onion into small, even pieces.
   • Mince the garlic finely. Strip the thyme leaves from the stems and set aside.

2. Sauté Vegetables

   2 min hands-on7 min waiting

   • Heat olive oil in a large pot over medium heat.
   • Add diced carrots, celery, and onion. Sauté for 5-7 minutes until softened and lightly caramelized.
   • Stir in garlic, thyme, and bay leaf. Cook for 2 minutes until fragrant and golden. Season with a pinch of salt.

3. Cook Chicken

   3 min hands-on10 min waiting

   • Pour chicken stock into the pot and bring to a gentle simmer.
   • Add chicken breasts, ensuring they are submerged. Reduce heat to low, cover, and poach for 10-12 minutes until cooked through.
   • Remove chicken from pot and cool slightly. Shred into bite-sized pieces.

4. Cook Pasta

   1 min hands-on4 min waiting

   • Add whole-grain pasta to the simmering broth. Stir occasionally and cook for 4-6 minutes until al dente.

5. Finish Soup

   1 min hands-on

   • Stir in sour cream and lemon juice. Mix well for a silky broth. Adjust seasoning with salt and black pepper.

6. Assemble and Serve

   2 min hands-on

   • Divide pasta and broth into serving bowls. Top with shredded chicken.
   • Drizzle pesto over each bowl for a vibrant finish.

7. Garnish and Enjoy

   • Optionally garnish with fresh thyme leaves or a lemon slice. Serve hot.
   • Cooking tips:
   • For a richer flavor, brown the chicken in olive oil before adding the vegetables.
   • Enhance the herby profile by adding a pinch of dried oregano or parsley during the vegetable sauté.
   • If the broth reduces too much while cooking the pasta, add a splash of water or chicken stock.
   • To balance the tanginess of the lemon and sour cream, adjust seasoning with salt or an extra drizzle of olive oil.