Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 8 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups whole-wheat fusilli or ditalini noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven or stockpot. Add the onion, carrots, and celery; sauté for 5–7 minutes until translucent and softened.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the chicken bone broth and add bay leaves, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
  4. Add the cubed chicken breast and poach gently for 12–15 minutes until opaque and cooked through.
  5. Stir in the whole-wheat noodles and cook for 7–9 minutes until al dente.
  6. Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley. Discard the bay leaves before serving.