Sopa de frango com macarrão

Ingredientes

• 2 Tbsp olive oil
• 1 1/2 cups diced carrots ((3 medium. Dice small))
• 1 1/2 cups diced celery ((3 stalks. Dice small))
• 1 1/2 cups chopped yellow onion ((1 medium))
• 2 Tbsp peeled and minced ginger
• 4 cloves garlic, (minced)
• 1 1/2 Tbsp lemongrass paste ((found in the produce by the herbs))
• 4 (14.5 oz) cans low-sodium chicken broth
• 3/4 tsp ground turmeric
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breasts, (pounded evenly to 1/2-inch thickness with flat side of a meat mallet)
• 2/3 cup dry acini de pepe or orzo pasta
• 1/3 cup chopped fresh parsley
• 2 Tbsp fresh lemon juice

Modo de preparo

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add carrots, celery and onions and saute 5 minutes then add ginger, garlic and lemon grass paste and saute 1 minute longer.

3. 3

   Pour in chicken broth, turmeric and season with salt and pepper to taste.

4. 4

   Add chicken breasts, bring to a boil, then reduce heat to medium-low, cover pot and simmer until chicken has cooked through, about 10 - 15 minutes (it should reach 165 degrees in center on an instant read thermometer).

5. 5

   Transfer chicken to a cutting board and let rest 5 minutes (note that chicken will be very yellow, it's just the turmeric).

6. 6

   Meanwhile add pasta to soup, cover and boil 10 minutes or as directed on package, stirring occasionally.

7. 7

   Dice chicken into small pieces, return chicken to soup. Stir in parsley and lemon juice. Serve warm.