Wednesday, March 13, 2013

comfort chicken noodle soup

This recipe for chicken noodle soup warms ever inch of your body and tastes just as delicious as the most unhealthy soup you've ever encountered. I've been sick for what seems like forever and this soup hit the spot...only problem is I should've quadrupled the recipe, as the leftovers are even better than the first time.

Ingredients (for 2 dinner-sized portions or 3-smaller portions of soup adapted from this):
1 lb organic chicken breast
2 tsp olive oil
3 large carrots, diced
5 stalks of celery, diced
1 onion, diced
1 cup chopped spinach
2 tsp fresh thyme, chopped
salt & pepper
8 cups chicken broth
2 lemons 
2 cups egg noodles

1. Preheat oven to 350F. Line a baking sheet with foil. Place chicken on foil, coat with olive oil, salt & pepper. Cook in preheated oven for 40 minutes. 

2. Remove cooked chicken from the oven, transfer to plate and cover with foil.

3. Line baking sheet with parchment paper, slice 1 lemon and lay slices out evenly. Turn heat up to 400F and cook for 20 minutes.

4. Meanwhile in a large pot, or a Le Creuset, heat the 2 tsp olive oil over medium heat. Add diced onion, carrot, and celery, top with a sprinkle of salt & pepper. Stir and cook for 10 minutes, until vegetables soften.

5. Add chopped spinach and thyme. Stir to mix. 

6.  Add chicken broth. Bring to a boil, partially cover and let simmer for 20 minutes.


7. Meanwhile remove cooked lemons and set aside. Also shred the cooked chicken.

8.  Once the soup is done simmering, add chicken and the juice of 1/2 of a lemon. Add prepared egg noodles and serve with one slice of roasted lemon on top.
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