Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup
Marcus Nilsson
Serves 8
preparation
45
minutes
cooking
60
minutes

Ingredients

2
tablespoons
olive oil
4
carrots and/or parsnips, cut into bite-size pieces
2
stalks celery, chopped
1
large onion, chopped
1/2
teaspoon
dried thyme
kosher salt and black pepper
2
pounds
bone-in chicken breasts, skin removed
6
cups
low-sodium chicken broth
1
cup
small pasta (such as alphabet or stellette)
2
tablespoons
fresh lemon juice
2
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
  2. Add the chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
  3. Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.
  4. This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.

 

Melissa Gaman, Family Issue 2012

Nutritional Information

  • Per Serving
  • Calories 247
  • Fat 6 g
  • Sat Fat 2 g
  • Cholesterol 59 mg
  • Sodium 542 mg
  • Protein 27 g
  • Carbohydrate 20 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 34 mg
What does this mean? See Nutrition 101.