Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced lemongrass
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 5 cups chicken stock
  • 2 bay leaves
  • 1 pound boneless, skinless chicken thighs
  • 3/4 cup ditalini pasta
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh chives

Instruction

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
  • Stir in chicken stock, bay leaves and 1 cup water. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
  • Stir in pasta and cook until tender, about 8-10 minutes.
  • Stir in chicken and lemon juice; season with salt and pepper, to taste.
  • Serve immediately, garnished with chives, if desired.