About This Recipe:
It’s the middle of November, and the weather has been bizarrely fluctuating between 70 degree days and 30 degree nights. And this week, all I’ve been craving is some classic chicken noodle soup.
Making soup from scratch always seemed like such a daunting, all day task, but it can actually be very easy! The best part about making this soup is that it’s a one pot recipe, so everything gets cooked together and cleanup is simple. I like my chicken noodle soup to have extraaa noodles, and a little bit of a kick from paprika and lemon juice.
It will be hard reverting back to canned chicken noodle soup after trying this recipe- sorry Campbell’s!
Ingredients (6 servings)
-1 lb chicken breast or thighs
-1 large onion, diced
-4 celery stalks, finely diced
-4 carrots, finely diced
-4 garlic cloves, finely minced
-3/4 tsp dried thyme
-8 cups chicken stock or water
-8 oz spaghetti, broken into quarters
-1/4 cup fresh parsley, chopped
-1 lemon, juiced
-Salt and pepper
Instructions (50 minutes)
1. In a large stock pot over medium heat, pour in 2-3 tbls of olive oil. Add in the chicken and brown for about 4-5 minutes per side. Season with salt and pepper. Transfer the chicken to a separate dish (does not have to be fully cooked at this point.)
2. Sauté the onions, celery, and carrots for 8 minutes. Stir in the garlic and season with salt, pepper, and thyme.
3. Add the chicken stock or water to the pot, and bring to a boil. Add in the noodles and cook for the specified duration.
4. Once the pasta is done, shred the chicken and transfer back into the pot. Simmer on low heat for 10 minutes.
5. Add in the fresh parsley and lemon juice. Stir and simmer for another few minutes.