Chicken Soup with Chervil and fresh lemon juice

By CarolM-2

Ingredients

• 3 TBSP. olive oil
• 1 med. onion, chopped
• 4 celery ribs, chopped
• 4 carrots, peeled and chopped
• 2 TBSP. freshly minced parsley
• coarse salt and cracked black pepper to taste
• 1 tsp. fines herbs. you can make your own or buy it at grocery store.
• (1 tbsp. chopped tarragon, 1 tbsp. chopped chervil, 1 tbsp. chopped chives, 1 tbsp. chopped parsley)
• 1 tsp. chervil
• 2-3 skinless, bone-in chicken breasts
• 6 cups chicken stock or broth
• 1 cup dry white wine
• 8 oz. wide egg noodles or 1 cup orzo
• juice of 1 lemon
• fresh parsley, optional, for garnish

Preparation

Step 1

In pot over med-low heat, heat oil and onion, celery, carrots and parsley, seasoning with salt and pepper. Sprinkle vegetable mixture with fines herbs and chervil.
When veggies are tender, add chicken, seasoning breasts with salt and pepper. Pour in stock and wine. Cover and simmer 20-30 minutes or until chicken is tender enough to slide off bones. Cool. Remove meat from bones, tear meat into bite-size pieces.
Add noodles to broth and vegetable mixture. Simmer until noodles are tender. Turn off heat. Add chicken pieces. Add lemon juice and adjust seasoning if necessary.
For a quickie version of this soup, use a rotisserie chicken from the deli. Remove and discard the skin and fat and toss it into the broth. The bones will add homemade flavor to canned broth.