The Son's Chicken Noodle Soup

By dette

I swear that my Mam's chicken noodle soup could knock a cold out of you in two spoonfuls. Her homemade chicken broth is sensational, but it's a little time consuming for midweek. When I feel a cold coming on, I whip up this quick version of Mama's soup, using a good-quality low-sodium chicken broth from the market. I've added fresh oregano and lemon zest to my soup to give it a fresh, bright flavor.

Ingredients

• 2 tbsp olive oil
• 3 medium carrots, cut into 1/4 inch slices (about 2c)
• 2 large celery stalks, cut into 1/4 inch slices (about 2c)
• 1 medium onion, coarsely chopped
• 1 garlic clove, finely chopped
• 8 cups low-sodium chicken broth
• 1 tbsp coarsely chopped fresh oregano or dill (optional)
• 2 bay leaves
• Freshly ground black pepper to taste
• 1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 tsp grated lemon zest
• 4 oz. medium egg noodles
• 1/4 c grated Parmesan cheese
• 1/4 c. coarsely chopped fresh parsley

Preparation

Step 1

In a large soup pot, heat the oil over medium-high heat. Add the carrots, celery, and onions and cook, stirring occasionally, until the onion is softened, 5-7 minutes. Add the garlic and cook for 30 seconds. Add the chicken broth,k oregano, bay leaves, and pepper. Bring to a gently boil and cook until the carrots are easily pierced with a fork, 2-3 minutes. Add the chicken and lemon zest and return to a boil. Add the noodles and cook until the noodles are tender, about 7 minutes.
Stir int he Parmesan and parsley, and ladle into bowls.

I make fast work of cutting up the chicken for this soup by placing in in the freezer for about 20 minutes before I take a knife to it. That way it doesn't slip around on the cutting board and I can make nice clean cuts.

fat 6 g; calories 162; protein 16 g; carb 14 g; fiber 1 g; sodium 255 mg