Creamy Lemon Chicken Noodle Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 whole Shallot, Diced
• 3 whole Carrots, Cut Into Half Moons
• 3 stalks Celery, Sliced
• 1 Tablespoon Flour
• 1 sprig Thyme
• 1 Tablespoon Fresh Parsley, Chopped
• 1 dash Salt
• 1 dash Pepper
• 1 cup White Wine
• 2 whole Lemons, Juiced
• 1 whole Rotisserie Chicken, Bones Removed And Meat Shredded
• 8 cups Low Sodium Chicken Broth
• 1 cup Uncooked Pastina
• 1 cup Lima Beans
• 1 cup Frozen Green Beans
• ½ cups Heavy Cream

Preparation Instructions

Heat olive oil over medium heat in a large pot or Dutch oven. Saute the garlic and shallot until fragrant. Add the carrots, celery and flour. The flour and oil should form a paste. Cook and stir for about 2 minutes. Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit. Add the chicken and the chicken broth. Bring to a boil. Add the pastina, lima beans and green beans. Cook according to the directions on the box of pasta. We cooked ours for 6 minutes. Once pasta is cooked through remove pot from heat. Add 1 cup of heavy cream. Stir. Remove the sprig of thyme before serving.