I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Hey! It’s the first recipe of 2015, and let me tell you – I love this one for cold winter days 🙂 I know many of you, like myself, will be detoxing from the holidays and this week’s Lemon Rosemary Chicken Noodle Soup is the perfect delish dish to help you do just that. For one it’s pretty simple to cook, and two it’s low calorie and super tasty. This soup has SO much more flavor than your run of the mill chicken noodle soup – the lemon really takes it to the next level. And the way you incorporate the rosemary is great because you get all of the flavor, but without the grassy texture you’d have by leaving the herb in when you eat it. All in all I’d have to say this is my very favorite chicken noodle soup – and I think you’ll agree!
- 2 tbsp. olive oil
- 2 cups shredded, cooked chicken (I like to buy a rotisserie chicken and pull off and shred the breast meat)
- 3 cloves garlic, minced
- 3 carrots, peeled and diced or sliced in rounds (your choice)
- 3 stalks celery, diced
- 1 large yellow onion, diced
- ½ tsp. dried thyme
- 8 cups chicken stock
- 2 tsp. chicken base (optional – but intensifies chicken flavor)
- 2 bay leaves
- 1 cup uncooked small pasta (I used ditalini; you can use orzo or something similar)
- 1 sprig fresh rosemary
- Juice of 1 lemon
- 2 tbsp. chopped fresh parsley leaves (optional)
- Heat olive oil in large dutch oven over medium high heat.
- Stir in garlic, onion, carrots and celery.
- Cook, stirring occasionally, for about 5 minutes.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock , shredded chicken, bay leaves and rosemary.
- Let simmer (do not boil yet) for about 10 minutes and remove the rosemary sprig.
- Now increase the heat to bring the soup to a boil.
- Add the pasta, reduce the heat and simmer until the pasta is tender.
- Remove the bay leaves.
- Next stir in the lemon juice and parsley (if using).
- Season with salt and pepper to taste.
- Enjoy!