One of my favorite meals to eat is a big bowl of hearty soup. Soup is our go-to dinner menu option when I don’t have a ton a time to cook, or we simply don’t want a heavy dinner. Now I know you are thinking that soup may just be for those cold winter nights, but I assure you that this soup is perfect year round and super easy. There are two secret ingredients which make this soup over the top delicious and also, a bit of a twist on a traditional dish.
Enjoy this super simple dish and explosion of flavor for your next night in!
BEST Chicken Noodle Soup:
1 store bought rotisserie chicken breast cubed
2 large peeled and diced carrots
2 celery stalks cubed/sliced
1/4 lb spaghetti noodles broken in half or any other small pasta shape you like
1/2 diced yellow or sweet onion
7 cups of organic low sodium chicken stock
Half a lemon
Good quality nutty parmesan cheese
In a dutch oven or small pot sauté yellow onion in 2 tablespoons of butter or EVOO season with salt and pepper. Stir until translucent, about 4 minutes. Add diced carrots and celery and soften for another 5-7 minutes, add a pinch of salt and pepper. The heat on the stove should be on medium to prevent the onions from burning. Add cubed or shredded chicken pieces and stir. Add chicken stock, usually about 7 cups, just depends on how much pasta you use. Add a handful of broken spaghetti noodles and turn to low/medium heat and cover for about 10 minutes. The soup shouldn’t boil, it should simmer gently until all the veggies are cooked. I like to let it sit on low for about 30 minutes to let the flavors blend. Once the soup is cooked, add the juice of half a lemon, taste for seasoning. Each bowl of soup should get a generous sprinkling of parmesan cheese and more fresh lemon if you desire. Seriously, my mouth is watering looking at this picture!
Enjoy this easy, everyday eats recipe! Happy cooking!