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Instructions
Place a soup pot (or dutch oven) over medium/high heat and add 3 tbsp olive oil.
Add onion, carrots and celery, sauté for 6-8 minutes until vegetables begin to soften (I cover with the lid to assist, stirring every few minutes).
Next, add the garlic, ginger, thyme, and 1 tbsp butter. Stir for 2 minutes until garlic is fragrant. Add the bouillon paste and stir to coat all the vegetables.
Once the vegetables are tender, pour in chicken stock, lemon juice, bay leaves, shredded chicken. Allow to come to a gentle boil.
Once at a light boil, lower the heat to low, add the pasta and stir a few times to ensure pasta doesn’t stick to bottom of the pot. Cover and simmer for 20 minutes, taste to make sure pasta is cooked through and season with salt & pepper to taste.
Remove the bay leaves, add chopped parsley and serve with crackers or fresh baguette.
Notes
This recipe is perfect for any leftover chicken you have, or pick up a fresh rotisserie chicken at the store. Some stores even sell rotisserie chicken already shredded!