What did we had for lunch? Pasta in Spring Chicken Soup. Rachael Ray called this Cure-a-Cold Spring Chicken Soup. According to her, "If you feel a cold coming on, take your vitamins, drink lots of fluids, and make a pot of this". Well, I do not have a cold coming on, nor do any of us, but that does not stop me from making this! :)
Simple and yummy bowl of pasta in tasty chicken soup. Perfect for lunch!
This recipe calls for the zest and juice of 1 lemon, which I omitted. I just want the delicious taste of the chicken soup without the addition of sour lemon. For the pasta, I just mixed some Elbow Pasta with Vegeroni Shapes Pasta.
The kids finished their meal with their bowls clean, not even a drop of soup left, me included! :)
This is a simple, yet satisfying lunch.
This is a simple, yet satisfying lunch.
Spring Chicken Soup
Serves 4
2 pieces boneless skinless chicken breast (6 ounces each)
2 onions, 1 halved and 1 chopped
2 garlic cloves, crushed
1 bay leaf, fresh or dried
2 tablespoons EVOO (extra-virgin olive oil)
3 small to medium carrots, peeled and chopped or thinly sliced
4 small celery stalks, finely chopped
salt and black pepper
1 quart chicken stock
1/3 pound wide egg noodles
4 scallions, thinly sliced on an angle
1/4 cup finley chopped fresh flat-leaf parlsey
1/4 cup chopped fresh dill
zest and juice of 1 lemon
In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15 to 20 minutes.
Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, and celery, season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.
Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon zest and juice. Season the soup with salt and pepper to taste.
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