What can make a hearty bowl of chicken noodle soup even better? I just figured it out. Lemons. Who knew? Well maybe you did because you discovered that ages ago, but it was news to me.
I spotted this recipe on the Real Simple site and decided to give it a go. I’m a sucker for some good chicken noodle soup and my family gobbles it up too, so I made it. And we ate every last drop. It was that good. Give it a try and see if you agree.
Ingredients
2 tablespoons olive oil
4 carrots, cut into small cubes
2 celery stalks, chopped
1 large onion, chopped
1/2 teaspoon dried thyme
2 pounds chicken breasts
6 cups chicken broth
4 cups water {you can increase broth and reduce water if preferred}
1 cup small pasta
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Salt and pepper to taste
Directions
Heat the oil in a large pot over medium heat. Saute the carrots, celery, onions and thyme. Cook the vegetables for about 10 minutes or until tender, stirring frequently. Salt and pepper to taste.
Add the chicken, broth, and water. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, place chicken in a stand mixer and shred {you can use two forks to shred it as well}.
Add the pasta to the soup and simmer until soft, about 8-10 minutes. Add the shredded chicken back in and then add the lemon juice and parsley. Stir until combined. Remove from heat and serve. Enjoy.
Vy says
Each year I preserved Meyer lemons in salt and I always add some chopped to my soups. Really brightens it up! Works wonders in curry lentils, or anything fish based too.
I got a Meyer lemon tree just so I could make my own from start to finish, it’s finally setting some good sized fruit. Some day!
Mavis says
In curry lentils? Sounds amazing!!