A delightful and comforting chicken soup with a zesty lemon twist, perfect for any occasion.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the butter and let it melt completely.
Stir the butter to prevent it from browning too quickly.
Sauté the chopped onion until it becomes translucent.
Cook over medium heat to avoid burning the onion.
Add the minced garlic and cook for another minute.
Garlic cooks quickly, so keep an eye on it to prevent burning.
Add the diced chicken breast and cook until it turns white on all sides.
Stir frequently to cook the chicken evenly.
Add the sliced carrots, dried basil, and chicken stock. Bring to a simmer.
Ensure the stock covers all the ingredients for even cooking.
Simmer the soup until the carrots are tender, about 30 minutes.
Check the carrots with a fork to ensure they are tender.
Add the pasta and cook for an additional 15 minutes.
Stir occasionally to prevent the pasta from sticking.
Serve the soup in bowls and drizzle with fresh lemon juice.
Add the lemon juice just before serving for a fresh flavor.
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