Healthy Chicken Noodle Soup!

INGREDIENTS

• 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
• ¾ cup ditalini pasta
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

INSTRUCTIONS

• Heat 1 tablespoon olive oil in your Dutch oven. 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.