Especially if you're feeling a bit under the weather. Don't know what it is exactly that makes this soup taste so good when you're feeling crummy, but it just does. The other day, my little sous chef and I whipped up a batch of chicken noodle soup for our neighbor because she has been feeling sick with a cold. He enjoyed being able to finally cut a piece of celery on his own, and to see the smile on his face when he delivered his culinary masterpiece to her was priceless. ♥
We went off to the store, gathered up our supplies and made a batch of homemade goodness that was "just what the doctor ordered" per her comment to us later that night. :)
Here's what you need to whip up your own batch of goodness in less than 1 hour:
8 cups of chicken stock (your own, store-bought, whatever you've got)
3 chicken breasts, cooked and cooled (I grilled mine outside, and love the char developed on them from the grill outside. I did not season with salt or pepper during cooking.)
2 large or 3 medium sized carrots, sliced
2 celery stalks, sliced
1 medium sized onion, sliced and then chopped into bite size pieces
3 cloves of garlic, minced
1 lemon, juiced and zested
Freshly ground black pepper
Fresh Italian Parsley coarsely chopped
2 cups whole wheat pasta, cooked and drained (whatever kind you like- I used rotini.- These are also optional, I don't put noodles in my own soup, but the kids ate theirs with noodles, and we gave them as an option to our neighbor.)
Step 1: Drizzle olive oil in bottom of stock pot over medium heat.
Step 2: Add carrots, onion and celery to pot. Stir and cook until onion becomes translucent.
Step 3: Add garlic, cook until fragrant. Approximately 1 minute.
Step 4: Add chicken stock, chicken breasts and lemon juice. Bring entire pot to a boil. Approximately 10 minutes.
Step 5: Remove chicken breasts from pot and shred with a fork. Add to pot of broth and veggies.
Step 6: Taste and season with pepper to your own liking.
Step 7: Right before serving, add lemon zest and fresh parsley.
Step 8: If using the noodles, add them to a bowl before ladling soup over the top of them.
Now, if you're feeling a bit more adventurous, this soup can be modified into a chicken tortilla type of soup. I call it my Fiesta Chicken Soup. Very yummy too, and has a bit of a kick to it. :)
During the cooking process add the following items in Step 4.
14.5 oz can of Organic Fire roasted tomatoes
1/4 tsp. ground cumin
Lime juice instead of Lemon Juice (same amount)
Jalapeno diced, ribs and seeds removed *optional*
Garnish with the following:
Monterrey Jack cheese, shredded
Note: I didn't add any salt to either recipe. I don't think that it needs it, but if you think it does as you're creating your meal, then by all means add some to it. :)