stock, chix, lemon, thyme, s/p, bay leaf, onion, carrot, celery, garlic, pot, pasta

Boil stock, chix, 1 lemon zested, 1/2 lemon, thyme, s/p, bay leaf, large chunks of onion, carrot, celery, garlic

Double strain. Remove, shred chix

Sauté ging/gar paste, diced onion, carrot, celery. Add stock back in. Cool til soft

Add diced pot, pasta

Serve w lemon wedge