Description
Lemon Herb Chicken & Mushroom Soup with Ditalini is a bright, comforting bowl packed with fresh herbs and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 5 cups chicken stock
- 1 cup water
- 2 bay leaves
- 1 pound boneless, skinless chicken thighs
- 3/4 cup ditalini pasta
- 3 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook for 3–4 minutes.
- Add mushrooms and cook for 2–3 minutes.
- Stir in garlic, ginger, lemongrass, thyme, and rosemary. Cook for 1–2 minutes.
- Pour in chicken stock and water. Add bay leaves and chicken thighs.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10–12 minutes.
- Remove chicken from pot and shred it with two forks.
- Add ditalini pasta to the pot and simmer for 8–10 minutes.
- Return shredded chicken to the pot. Stir in lemon juice and season with salt and pepper.
- Ladle soup into bowls and top with chopped chives. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg