Ingredients
Units Scale
- 1 Tablespoon avocado oil or butter
- 1 large yellow onion chopped of cut into quarters
- 3 celery stalks cut into 3 inch pieces or thinly sliced
- 6 medium carrots peeled and cut into 2 inch pieces
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon ground fennel
- 1 teaspoon ground turmeric
- 2-3 teaspoons sea salt
- 1/2 teaspoon ground pepper
- 9 cups chicken stock
- 9 uncooked whole chicken thighs*
- 1/2 cup finely chopped parsley
- 1/4 finely chopped dill*
- 8 oz cooked al dente small pasta of choice
- 2-3 teaspoons freshly squeezed lemon juice
Instructions
- First, add quartered onion, 3 inch pieces of celery stalks, and carrots cut into 2 inch pieces to a food processor. Pulse until the vegetables are bite size pieces.
- Add 1 tablespoon avocado oil to a large stock pot. Once shimmering add chopped or sliced vegetables and mix. Sauté for 5-7 minutes until softened.
- Add minced garlic, Italian seasoning, ground fennel, ground turmeric, sea salt, and pepper to the vegetables and sauté for two minutes.
- Next, add the chicken stock, chicken thighs, parley, and dill to the stock pot. Bring to a simmer and cover for about 30 minutes.
- Remove the cooked chicken and shred with forks or chop into bite size pieces with a knife. Add back to the pot along with cooked pasta and fresh lemon juice.
- Serve in bowls adding additional fresh herbs (parsley or dill) if desired. Enjoy!
Notes
*A whole cooked chicken can be used, a mix of cooked chicken thighs and breasts, or whatever you have on hand will work.
*When cutting fresh dill do not chop the stem and add to the soup. The taste of the stems are overpowering and will take over the other flavors in the soup.