Classic Chicken Noodle Soup

Directions

1. Pat the chicken thighs dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.

2. In a large stock pot, heat the avocado oil, and once shimmering, add the chicken to sear. Cook for 2 minutes on each side, until golden brown. Remove the chicken from the pot with tongs and set on a plate.
3. While the chicken sears, trim and chop the leek into ½” pieces, the onion into ½” pieces, and the carrots into ½” thick coins. Roughly chop about 7 garlic cloves.
4. Add the veggies into the pot and cook for 5-7 minutes, until tender.
5. Pour in the broth and 2 cups water, scraping the bottom of the pot to get the brown bits in.
6. Add the chicken back to the pot.
7. Bring the soup to a simmer, then lower the heat, cover, and cook for 1 hour.
8. Remove the chicken from the pot and shred.
9. Stir in the garlic powder, remaining salt, and a few more turns of black pepper. Taste and adjust seasonings as necessary.
10. Return the shredded chicken to the pot and add the broken spaghetti.
11. Cook for 8-10 minutes, until the noodles are cooked to your liking. Grate the remaining 3 garlic cloves into the soup and remove from heat.
12. Squeeze in the lemon juice and garnish with fresh parsley and dill to serve.