Hello and Happy Monday! I hope everyone’s week started off on a good note. I am, for one, happy that the sun peaked out today here in NJ, even tho its still kinda chilly. Since the weather hasn’t completely warmed up, I figured that I would keep sharing my #soupsundays recipes with you until its too hot to even think about soup. Today’s recipe is so simple and is such a staple in soup making, I mean, who doesn’t love a homemade chicken soup. There are so many variations of this recipe and everyone adds their own little special flavor or ingredient to it, so feel free to do the same! Use this recipe as a guide and make sure to tag me on IG @cosmopolitanclosets if you happen to make it so I can share it on my page too!
Ingredients
- 0.5 to 1.0 lbs of chicken breast, cleaned and sliced or cubed
- 1 to 2 32oz. containers of broth -chicken (I use low sodium broth and the amount depends on how much you want to make)
- 2 medium white onion, thinly sliced
- 2 medium shallots, thinly sliced
- 2-3 medium size carrot, chopped
- 2-3 celery stalks, chopped
- 1 cup of chopped fresh parsley
- 0.5 cup of fresh lemon juice
- 3-4 cloves of fresh garlic, minced
- 1-2 TBSP of olive oil for sauteing
- 0.5 to 1 cup of pasta (use any kind you like or use riced cauliflower as a substitute. I’ve used Target’s Simply Balanced organic ditalini and campanelle pasta before)
Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, sea salt, black pepper, lemon pepper seasoning, zesty lemon herb seasoning)
Instructions
1. Season the cleaned chicken breast with onion powder, garlic powder, and lemon pepper seasoning.
2. Chop the carrots, celery, onions, shallots and garlic and set aside.
3. Preheat about 1-2 tbsp. of olive oil in a large stock pot, using medium heat.
4. Add the chicken to the pot, cooking for about 5 minutes per side, until its mostly cooked (it can be slightly under-cooked here because you will remove it and place it back in the soup later).
5. Remove the chicken from the pot and place in a container and set aside.
6. Next add a bit more olive oil to your pot if necessary and add the pre-chopped veggies.
7. Cook veggies on medium until they become tender and translucent. Next, add in the broth, seasonings and pasta. Allow everything to come to a boil before adding the chicken back to the pot.
8. Next, add your lemon juice, chicken and parsley to the soup pot. At this point you can check to make sure you pasta is cooked and if so, turn your flame down to low and allow it to cook for 15 minutes or so, tasting for flavor until you get it just right! And that’s it, simple and yummy!
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