Monday, November 17, 2014

Lemony Chicken Noodle Soup

Serves 8  
preparation - 45 minutes
cooking - 60 minutes  

2 tablespoons olive oil 
4 carrots and/or parsnips, cut into bite-size pieces 
2 stalks celery, chopped 
1 large onion, chopped 
1/2 teaspoon dried thyme 
kosher salt and black pepper 
2 pounds bone-in chicken breasts, skin removed 
6 cups low-sodium chicken broth 
1 cup small pasta (such as alphabet or stellette) 
2 tablespoons fresh lemon juice 
2 tablespoons chopped fresh flat-leaf parsley

1.Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.

2.Add the chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.

3.Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.

4.This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.

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