Poor Fred! My husband has been under the weather
for a few days and he asked me to make him some chicken noodle soup on Thursday
night. I decided that chicken soup
would be the perfect ending to another cold and rainy day, so I looked in my
fridge to see what ingredients I had and here’s what I came up with…
Chicken Noodle Soup with Lemon and Herbs
2 chicken
breasts, cooked and shredded
1 tablespoon
Herbs de Provence
2 tablespoons
extra virgin olive oil
1 small onion
(or a half of a large), diced
3-4 carrots,
diced
2 stalks celery,
diced
2 cloves garlic,
minced
2 cartons
low-sodium chicken broth, 32-ounces each
¼ cup parsley,
chopped
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 bay leaf
¼ cup leaves from
the tops of celery (optional)
1 small piece of
a Parmesan cheese rind
1 small can of
corn
¼ pound
spaghetti noodles, broken into approximately 2 inch pieces, cooked and drained
Juice from ½ of
a lemon
Salt and pepper
Preheat oven to
350 degrees. Place two chicken
breasts in a baking dish and sprinkle with kosher salt, pepper, and Herbs de
Provence. Drizzle with extra
virgin olive oil and bake for 30 minutes, or until cooked through. Shred almost immediately and set aside.
Bring a separate
pot of water to a boil and cook noodles according to the instructions on the
package until they are al dente, or firm.
Set aside when finished.
Heat oil in a
Dutch oven or large stockpot over medium-high heat. Add carrots, onion, and celery and cook until soft, about
five minutes. Make sure you add a
little kosher salt at this point.
Add garlic and cook another 1-2 minutes.
Add the broth
and bring to a gentle boil.
Add rosemary,
thyme, parsley, celery leaves (optional), bay leaf, corn, and cheese rind. Let simmer for
15 – 20 minutes.
Add the shredded
chicken to the soup and heat through.
When ready,
ladle into bowls and squeeze a small amount of fresh lemon juice over the top
to give it a fresh, clean taste.
The finished bowl of soup!
Why Herbs de Provence?
This is a mixture of dried herbs used primarily in French cooking. The herbs that generally make up this
mixture include savory, fennel, basil, thyme, and lavender. The flavor of these spices is amazing
on chicken or pork. I recently
found a nice jar of Herbs de Provence at my local Marshall’s in their kitchen
department.
Why Celery leaves? Celery leaves (you know, the leaves at the top of a stalk of
celery) can be used like an herb. They add a ton of extra flavor to soups and
stews, and tend to sweeten when cooked.
Other notes: A
store-bought rotisserie chicken can be used in place of baking the chicken
breasts in the oven. Just buy, and
shred! Also, I like to keep my
noodles separate and add them as needed.
For dessert: It's that time of year again! I had myself some Girl Scout cookies...one of each: a Thin Mint and a Peanut Butter Patty.
This soup was
relatively fast, easy, and simply delicious.
Enjoy!
Tracy
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