Creamy Lemon Chicken Noodle Soup

• 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
• 1/2 cups Heavy Cream

1. 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.

olive oil, clove garlic, shallot, carrots, stalks celery, flour, thyme, fresh parsley, salt, pepper, white wine, lemons, rotisserie chicken, chicken broth, pastina, beans, heavy cream

Taken from tastykitchen.com/recipes/soups/creamy-lemon-chicken-noodle-soup/ (may not work)