Step 1

Heat oil in a Dutch oven (or soup pot with lid) over medium to medium-high heat. Once hot, add carrots and celery. Saute for 5 minutes, stirring occasionally.

Step 2

Stir in chicken broth, thyme, and pasta. Cover and bring to a boil. Then reduce heat and simmer for 10 minutes or until pasta is cooked. Cooking time will vary depending on the pasta used.

Step 3

Add in chicken and lemon juice, cooking until warm. Season with salt and pepper. The amount of salt needed will vary greatly depending on the broth used, as well as your taste and nutritional preferences.

Step 4

Serve soup warm topped with optional parsley.