Kill-a-Cold Chicken Soup

Ingredients

4 range-free, skinless bone-in chicken thighs

4 cups low-sodium chicken broth ( I used Pacific Organic)

4 cloves of organic garlic, chopped

1 small organic yellow onion, chopped

1/4 cup fresh organic parsley or 2 tablespoons dry organic parsley

1 teaspoon organic dried sage

2 teaspoons organic dried thyme

1 teaspoon of dried organic rosemary

5 organic carrots, cut into bite-sized pieces

4 stalks of organic celery, cut into bite-sized pieces

Zest from one organic lemon

1/4 lb. of organic whole wheat spaghetti, broken into noodle-sized pieces or any organic whole wheat pasta of your choosing (rice or quinoa spaghetti or noodles can be substituted for those with celiac disease

For a heartier soup, use Rotini or Rotelle pastas.

Directions

Toss all ingredients in pot with the exception of the lemon zest. Bring to a boil, then simmer until chicken falls off the bone. Lower to a slight simmer. Remove bones and chicken from pot. Break chicken apart with two forks and return to pot. After ladling into bowls, add a bit of lemon zest. Salt & pepper to taste.

Serves three to four people.