Heat the oil in a dutch oven or large pot over medium heat then add the onion and garlic and cook, stirring often, until the onion softens, about 6 minutes.
Remove the skin from the chicken thighs and discard then season the chicken generously with salt & pepper on both sides.
Add the chicken to the pot along with the water, thyme, oregano, and rosemary then bring to a boil over medium-high heat.
Place a lid on the pot then reduce the heat to medium-low and simmer the soup, stirring occasionally, until the chicken is tender, about 45 minutes.
Transfer the chicken to a plate then use two forks to shred the chicken, discarding any bones and cartilage.
Return the shredded chicken to the pot then reduce the heat to low and simmer over low heat while you make the pasta.
Cook the ditalini pasta in a separate pot, according to package directions, then drain.
Stir the drained ditalini pasta into the soup.
Stir the lemon juice into the soup then season with additional salt & pepper to taste.
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