Soup’s On: Lemon Chicken Noodle Soup

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One of the chal­lenges I face is when one has left­over rotis­serie chicken, what do you do?  There’s only so much chicken salad that a gal can make. Well, faced with a par­tial left­over chicken tak­ing up valu­able real estate in my refrig­er­a­tor, I thought “Soup”.  How­ever, I was not in the mood for my nor­mal South­west­ern Chicken soup.  Sadly, I found myself in a win­ter recipe rut.  My tried & true recipes were not an option and add a case of the win­ter blahs and I found myself in a win­ter recipe rut. 

Giada de Lau­ren­tiis had a recipe for a Lemon Chicken Soup with Spaghetti but since I’m not much of a spaghetti fan (don’t ask – it’s a child­hood thing), I looked in the pantry and sub­sti­tuted egg noo­dles.  I also added the zest of one lemon and some gar­lic and cel­ery and I found a new spin on an old favorite. 

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Lemon Chicken Noo­dle Soup

Recipe adapted Giada de Lau­ren­tiis, Food Network

Ingre­di­ents

• 6 cups low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 1–2 lemons) [I used one lemon and the zest]
• 1 dried bay leaf
• 1 (2-inch) piece Parme­san cheese rind, optional  [I just added some extra parme­san]
• 2 medium car­rots, peeled and sliced into 1/4-inch pieces
• 1 rib of cel­ery, sliced into moons
• 1 gar­lic clove, grated
• 1 cup (about 2 1/2 ounces) spaghetti, bro­ken into 2-inch pieces, *see Cook’s Note [I used 2 cups of egg noodles]
• 2 cups diced cooked rotis­serie chicken, prefer­ably breast meat
• 1 cup grated Parme­san cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Direc­tions

In a large stock­pot, bring the chicken broth, lemon juice, lemon zest, bay leaf, and Parme­san rind, if using, to a boil over medium-high heat.

Add the car­rots and cel­ery and sim­mer until ten­der, about 5 to 8 minutes.

Add the pasta and cook until the pasta is ten­der, for 4 to 5 min­utes, stir­ring occa­sion­ally. Add the chicken and heat through, about 2 to 3 min­utes. Remove the bay leaf and the Parme­san rind and dis­card. Stir in 1/2 of the cheese and the pars­ley. Sea­son with salt, to taste. Ladle the soup into serv­ing bowls and sprin­kle with the remain­ing cheese.

*Cook’s Note: You can use any short pasta from your pantry as a sub­sti­tute for spaghetti.

Gather the ingredients

That bay leaf looks lonely among the chicken broth, gar­lic and lemon zest/juice, no?

No thumbs were butchered when slic­ing the veg­gies *phew*

Warm Com­fort At Last – SO Good!

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3. Soups On — Gar­licky Tortellini, Spinach and Tomato Soup