You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, place in a small bowl, and set aside.
Wash and dry the fresh produce.
Using a clean cutting board, peel, halve, and small dice onion; peel and mince garlic. Place both in a medium bowl.
Peel, trim, and slice carrot crosswise into thin rounds; add to the bowl with the onion and garlic.
Trim and slice celery crosswise into thin pieces; add to the bowl.
Preheat a medium saucepan over medium-high heat.
While the pan heats up, trim and halve zucchini lengthwise, then slice crosswise into thin half-moons; add to the bowl with the other veggies.
Once the pan is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, about 3 minutes.
Meanwhile, cut lime into wedges and set aside.
Shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.
When the veggies have softened, add shredded chicken, broth, and pasta to the pan; cover and bring to a boil. Once the soup is boiling, reduce heat to medium and simmer, stirring occasionally, until veggies and pasta are cooked through, about 8 minutes.
When the soup is done, add cilantro and stir to combine.
Divide soup between bowls and serve with lime wedges on the side. Enjoy!
Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, place in a small bowl, and set aside.
Wash and dry the fresh produce.
Using a clean cutting board, peel, halve, and small dice onion; peel and mince garlic. Place both in a medium bowl.
Peel, trim, and slice carrot crosswise into thin rounds; add to the bowl with the onion and garlic.
Trim and slice celery crosswise into thin pieces; add to the bowl.
Preheat a medium saucepan over medium-high heat.
While the pan heats up, trim and halve zucchini lengthwise, then slice crosswise into thin half-moons; add to the bowl with the other veggies.
Once the pan is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, about 3 minutes.
Meanwhile, cut lime into wedges and set aside.
Shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.
When the veggies have softened, add shredded chicken, broth, and pasta to the pan; cover and bring to a boil. Once the soup is boiling, reduce heat to medium and simmer, stirring occasionally, until veggies and pasta are cooked through, about 8 minutes.
When the soup is done, add cilantro and stir to combine.
Divide soup between bowls and serve with lime wedges on the side. Enjoy!