This soup is yummy and nutritious!
- 2-3 TB extra virgin olive oil
- Sea salt and black pepper
- 2 large bone-in chicken breasts
- 1 large yellow onion, quartered
- 2-5 cloves of garlic, skin removed and crushed
- 2 sprigs rosemary
- A few parsley stems
- 6 cups chicken stock
- 1 lemon, juiced
- 8 oz brown rice pasta
- 1/4 cup parsley, chopped
Preheat oven to 300 degrees.
Over medium high heat, sear the seasoned chicken in a hot pan using olive oil.
Turn the heat to low and add onion, garlic, rosemary, parsley stems, a pinch of sea salt and stock.
Bring to a boil, then reduce to a simmer. Cover and place in the oven. Cook for about an hour (or until the chicken is at 165 degrees). Remove from the oven.
Remove the chicken and place on a plate. Use forks to shred the chicken and remove the bone and skin. Remove and discard the rosemary and parsley stems.
Pour the soup into a blender (or use an immersion blender) and blend to combine. Season with lemon juice, salt and pepper. Pour back into the pan and add the shredded chicken and pasta. Simmer according to pasta box directions, add parsley and serve!
