Source: dLife

A hearty soup made with fresh carrots, zucchini, and peas.

Servings

1 tbsp olive oil
2 chicken thighs
3 piece raw bacon slices (fatty)
1 medium onions , finely chopped
3 tbsp fresh basil , shredded
1 tsp fresh rosemary , finely chopped
1 tbsp chopped parsley (Italian)
2 medium carrots , cut into 1/2-inch cubes
3 small zucchini , cut into 1/2-inch cubes
2 medium celery stalk , cut into 1/2-inch cubes
32 oz low sodium chicken broth
1 cup Peas, garden, frozen
3.5 oz Dreamfields Elbows (or any small, low carb pasta)
1 pinch salt (optional)
1 tbsp grated Parmesan cheese (optional)
1 tsp black pepper

1 In large frying pan heat oil, add chicken thighs and cook 5 minutes on each side. Remove with slotted spoon, set aside.
2 Add bacon, onion, and herbs to pan and cook gently, stirring frequently, for about 5 minutes.
3 Add carrot, zucchini, and celery, cook for 5-7 additional minutes.
4 Return chicken to pan, add stock and bring to boil.
5 Reduce heat to low, cover and cook for 35-40 minutes, stirring occasionally.
6 Remove chicken and bacon with slotted spoon and place on board. Discard bacon.
7 Stir peas and pasta into soup and return to boil.
8 Reduce heat and simmer, stirring occasionally, for 7-8 minutes or according to directions on packet, until pasta is al dente.
9 Remove and discard skin from chicken, remove meat from bones and cut it into small 1/2-inch pieces.
10 Return chicken meat to soup, stir well and heat through.
11 Season to taste with salt and ground black pepper.
12 Ladle into warmed soup plates and sprinkle with Parmesan shavings, if desired.