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! I prefer roasting my chicken separately, but you could also poach it in the soup. I like my chicken noodle soup to have extraaa noodles, and a little bit of dried thyme 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 breasts
-1 small onion, diced
-4 celery stalks, finely diced
-4 carrots, diced
-2 garlic cloves, minced
-1/2 tsp dried thyme
-8 cups chicken stock
-6 oz spaghetti, broken into quarters
-1/4 cup fresh parsley, chopped
-1 lemon, juiced
-Salt and pepper
Instructions (1 hour)
1. Place the chicken breasts in a baking dish and season with olive oil, salt and pepper. Roast at 400 degrees F for 25- 30 minutes until fully cooked. Set aside and let cool.
2. In a large Dutch oven over medium heat, sauté the onions, celery, and carrots for 6 minutes until softened. Stir in the garlic and season with salt, pepper, and the thyme.
3. Pour in the chicken stock and bring to a boil. Add in the noodles and cook for the specified duration.
4. Once the pasta is done, shred the cooled chicken and transfer back into the pot. Simmer on low heat for 10 minutes.
5. Stir in the parsley and lemon juiced and serve.