Ingredients
Instructions
- 1 In a large soup pot, heat a small amount of oil over medium heat and sauté the chicken thighs until browned. Remove to a plate and set aside.
- 2 Using the same pan, cook the onion, celery, garlic, ginger, and chile until softened and cooked through, about 5 minutes.
- 3 Add chicken broth, basil, carrots, and chicken thighs back to the pot. Bring the soup to a boil, then turn the heat down to low and cook at a simmer for about 20 minutes, or until the chicken thighs are cooked through and no longer pink in the center.
- 4 Remove them from the pot and using two forks, shred the meat on a plate before adding back to the soup pot. Stir in whole wheat macaroni and continue to simmer for another 10 minutes.
- 5 Before serving, stir in peas, fresh thyme, lime zest, and then cut the lime in half and squeeze the juice from one half into the pot. Season with salt and pepper.