Easy Chicken Soup

Zingy Chicken Verde White Bean Soup

3 organic chicken thighs
2 T organic olive oil
32 oz. organic free-range chicken broth
6-12 oz. Salsa Verde
12-14 oz. canned white pinto beans
1 yellow onion chopped
2 stalks of celery chopped
1 zucchini chopped
1/4 cup chopped cilantro
1 T thyme
juice of one lemon
6 oz. organic whole wheat pasta cooked

Saute chicken thighs in olive oil until cooked. Chop chicken into small pieces and place in bowl on side. Saute onion, celery and zucchini until tender. Add chicken, chicken broth and spices. Cook for 10 minutes. Add caned beans and salsa, heat but do not boil. Cook Pasta. Add to soup. Add lemon last and serve hot!