Email to Cat      

Chicken, Lemon, and Herb Noodle Soup

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"Whenever I get sick, there's only one thing that I crave: a hearty bowl of chicken noodle soup. My dad used to stock up on canned soups for whenever my sister or I got sick, because it was easy, and sure enough, it did the job. I no longer default to canned soup because I enjoy this made-from-scratch, lemony herb one so much more! The brightness of the lemons gives off a punch of freshness, which—trust me—helps when you're feeling under the weather. And the herbs elevate and round out the broth. Keep in mind that you don't have to limit yourself to just dill and parsley; any fresh herbs like basil, chives, and tarragon would also be delicious here, so use what you have or what you like best."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 cup diced onion
â—¦ 2 stalks celery, chopped
â—¦ 2 carrots, chopped
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon dried thyme
â—¦ 6 cups low-sodium chicken broth
â—¦ 1 ½ cups bow tie pasta
â—¦ 1 sprig fresh rosemary
â—¦ 1 tablespoon chopped fresh dill
â—¦ Juice of ½ lemon (about 2 tablespoons), plus more to taste
â—¦ Chopped fresh flat-leaf parsley, for serving


Recipe

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the olive oil and the chicken thighs, and season well with salt and pepper. Cook, turning occasionally once the chicken releases easily from the pan, until the chicken is golden brown on all sides, about 5 minutes. Transfer the chicken to a bowl, leaving the juices in the pot.

Reduce the heat to medium, add the onion, and cook until the onion is translucent, 3 to 5 minutes. Add the celery, carrots, garlic, and thyme. Cook and stir until the vegetables have softened, another 5 minutes. Add the chicken broth, scraping any browned bits off the bottom of the pot with a wooden spoon. Return the chicken (and any accumulated juices) to the pot, bring to a boil, and cook another 5 minutes.

Add the pasta, rosemary, dill, and lemon juice. Simmer over medium-high heat just until the pasta is al dente, about 12 minutes. Season to taste with salt, pepper, and more lemon, if desired, then serve with a sprinkle of parsley. (You can let the soup cool and store it in the fridge, covered, up to 5 days. Keep the pasta separate and add more broth when reheating. Reheat before serving.) Enjoy!

Serves 2 to 4