Lemony Chicken Soup

This recipe was featured in this month's Real Simple magazine in an article dedicated to recipes that freeze easily. It's a double batch, so it serves eight. As a result, it's perfect for a large crowd, or,  in my case, Sunday dinner and leftovers headed for the freezer. Now that work begins tomorrow (gulp, tear, sniff), I need to have a few meals available at all times in the freezer (think open house, piano lessons, religious ed., etc.). To freeze, simply place half of the soup in freezer-safe containers (I prefer gallon-sized freezer bags) and freeze for up to three months. To reheat, simply run the container under warm water until the soup slides out. Transfer to a pot and cook, covered, over medium heat until heated through, stirring occasionally.

You need:

2 tbsp. olive oil
4 carrots, peeled and cut into bite-sized pieces
2 stalks of celery, chopped
1 large onion, chopped
1/2 tsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. bone-in chicken breasts, skin removed
6 c. chicken stock
4 c. water
1 c. small soup pasta
2 tbsp. fresh lemon juice
2 tbsp. fresh, flat leaf parsley, chopped

Heat the oil in a large pan or dutch oven over medium heat. Add carrots, celery, onion, thyme, salt, and pepper. Cook for 10-12 minutes or until the vegetables are tender. Add the chicken, stock, and water. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool until it is cool enough to handle. Shred the meat with two forks. Discard the bones. Meanwhile, add the pasta to the soup and simmer until al dente, 6-10 minutes. Add the shredded chicken, lemon juice, and parsley. Stir to combine.