Salt & Pepperto taste, plus more if needed after cooking
1/8tspThymeconsider the addition other herbs such as bay leaves, rosemary, ginger...whatever you like
2tbspParsleychopped, plus a sprig for garnish
2 1/2cChicken OR Vegetable Broth
1cWater
1/2lbChicken Thighsboneless, skinless, trimmed and cut into large chunks
1/2cDitalini Pastaor other short, sturdy pasta shape
1/2Lemonjuice only
Instructions
Add oil and butter to a large, heavy bottomed stock pot along with the diced onion, carrot and celery. Season with salt and pepper. Saute until the onions are translucent.
Add thyme and garlic (or garlic powder), cooking for 1 minute. Consider adding other herbs such as rosemary, bay leaves, ginger, etc.
Add the broth AND 1 additional cup of water. Bring to a boil, then reduce to a simmer, adding the chicken pieces. Cover and simmer over low heat for 8-10 minutes.
Bring back to a boil and add pasta, cooking to package instructions or to desired tenderness.
Squeeze lemon juice and add chopped parsley.
Taste for seasoning, adding additional salt and/or pepper, if needed.