5-6 Celery Stalks, chopped (include the leafy green tops)
1 medium Onion, diced
1 tsp Crushed Garlic
2 - 32oz Chicken Stock
Quarter sized bunch of Thyme
2 Lemons (1 lemon for Chicken, 1 for the broth)
2 tsp Salt (more to taste)
2 tsp Black Pepper (more to taste)
2 Bay Leaf
1 tbsp Grape Seed Oil, Olive Oil or Coconut Oil (to drizzle in pan)
Optional
Egg Noodles or Zucchini Noodles
Instructions
Preheat oven to 400 degrees. Bake chicken with lemon juice (from one lemon) and 1 teaspoon of salt and pepper on the chicken. Bake for 15 min on one side, than flip and bake for an additional 10-15 minutes. Once cool enough to handle, dice chicken and set aside.
Heat a large pot over med/high heat, once hot add about one tablespoon of cooking oil
Once the vegetables are soft, add the stock, 1 tsp salt, 1 tsp pepper, bay leaves and thyme (leaves will fall off as soup cooks, remove stems before serving)
Bring the mixture to a boil, add the diced chicken and the juice of the remaining lemon (can cut back to a half of a lemon if so desired)
Simmer for 30 minutes (covered), taste and add more salt and pepper if needed
While soup is simmering, cook noodles in a separate pot (if using) or spirilize a zucchini
Add noodles to bowls, as needed, ladle soup over top.
Serve hot
Recipe by Dinners Swerved at https://dinnersswerved.com/lemon-and-thyme-chicken-soup/