Typically, I only think to eat chicken noodle soup when I'm sick or when it's cold outside. When I first made this soup, I was experiencing neither. But, I really felt like eating chicken noodle soup so I threw some items together (from other soup recipes I've read) and do you know what happened? I came up with some of the best chicken noodle soup I've ever had.
Lemon Chicken Noodle Soup
1 cup Ditalini pasta
2 tbsp of olive oil
2 medium carrots, peeled and chopped
2 stalks of celery, chopped
1/2 medium onion, chopped
3 cans of low-sodium chicken broth
2 tbsp chicken soup base- I used Vigo brand
Juice from 2 lemons*
A couple of pinches of parsley
2 chicken breasts, cooked and shredded
1 2-inch piece of Pecorino Romano, ungrated (can be found in the Deli of most grocery stores)
1/4 cup Parmesan cheese
1 dried Bay Leaf
Boil the chicken breasts until cooked. After cooked, shred chicken using two forks, set aside. Saute the onion, carrots and celery in the olive oil until slightly tender.
Bring the chicken broth, chicken soup base, lemon juice*, bay leaf, and piece of Pecorino Romano to a boil over medium-high heat. Add the vegetables and simmer about 15 minutes.
Add the pasta and cook until the pasta is tender, stirring occasionally. Add the chicken and cook another 10 minutes. Remove the bay leaf and chunk of Pecorino Romano and discard. Stir in the Parmesan cheese and parsley. Season with salt, to taste. Serve with grated Pecorino on top.
*The best way to obtain juice from the lemon is to roll the lemon under your palm first. Then, cut the lemon in half and squeeze.
I have to say that I am so pleased with how my chicken soup turned out. The lemon really makes the soup taste bright!
Be sure to check out the other #SundaySupper participants!