Chicken Noodle Soup

October 20, 2017

I’m so excited to bring you week one of a four week wellness series of some of my favorite TLC recipes for my family. First up, Chicken Noodle Soup.

Fall has descended upon Santa Fe in all its glory. The gold and amber leaves fall from the trees with every windy gust, and the watermelon sunsets settle into darkness earlier with every passing day. In other words, the time for slippers, warm blankets and cozy bowls of steaming soup has arrived and I could not be happier about it.

With the change of the seasons, my four year old son River, brought home some kind of preschool cold and within two days, all four of us had come down with it. By some miracle I had the leftovers of a roasted chicken in the fridge. (Thank goodness!!). Then I had a few standard items I always try to keep on hand: carrots, celery, onion, garlic. There were lots of kale still growing out in the yard and I found some dried linguine pasta in the pantry.

I knew I just needed an hour to power through and make a pot of chicken noodle soup for us. Honestly, it felt more like a healing tonic eating it over the next few days. It brought us so much nourishment and warmth.

It can easily be made without chicken or even noodles. Just use vegetable stock instead and increase the veggies, maybe adding some additional vegetables like potatoes, peas, mushrooms, squash, extra greens or even diced tomatoes.

I hope this recipe of chicken noodle soup keeps your family warm and cozy in the chilly months ahead.

Ingredients
2 T. olive oil
1 medium onion (red or yellow), diced
4 stalks of celery, diced or sliced
2 big carrots, diced or sliced
2-6 garlic cloves, finely chopped
1 T. fresh rosemary, finely chopped (or thyme or both)
1 lemon, zested and juiced
8 c. chicken stock (or vegetable broth)
2 c. cooked chicken meat, picked from bone or diced (white, dark or combo)
2 c. cooked noodles, cut into bite sized pieces if needed
2 c. fresh greens, torn or sliced (kale, beet greens, spinach, chard, etc.)

Method
1.) Heat olive oil in a heavy bottomed soup pot over medium heat.
2.) Add onion, celery and carrot. Cook for a few minutes stirring occasionally. If you want a richer, carmalilzed flavor, let the vegetables (aka mirepoix) cook until they pick up a bit of color.
3.) Add garlic and rosemary. Stir and cook another minute being careful the garlic doesn’t burn.
4.) Add lemon juice and zest. If you let your vegetables carmelize, use a wooden spoon to scrape any goodness from the bottom of the pan (aka deglaze).
5.) Add chicken stock and cooked chicken meat. Bring to a simmer and cook for 30 minutes.
6.) Check seasoning. Add salt and pepper as needed.
7.) Five minutes before serving add cooked noodles and greens to the pot.

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