– 1.5 Pounds Boneless, Skinless Chicken Thighs – cut into 1 inch pieces
– 4 Carrots – sliced 1/4 inch thick
– 4 Celery Stalks – sliced 1/4 inch thick
– 1 Small White Onion – chopped
– 1/2 Lemon
– 1 Bay Leaf
– 64 ounces Chicken Stock
– 1 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1/2 teaspoon Sea Salt
– 8 ounces Dry Pasta
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
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