Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 2 medium carrots, peeled and sliced (approx. 120g)
  • 2 ribs celery, sliced into crescents (approx. 100g)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
  • 0.75 cup dry star pasta (Stelline)
  • 0.5 lemon, juiced
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly without browning.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Pour in the chicken stock and add the thyme, bay leaf, salt, and pepper.
  3. Bring the mixture to a gentle boil, then immediately reduce the heat to a low-medium simmer.
  4. Add the cubed chicken breast to the simmering broth and poach for 8–10 minutes until cooked through and tender.