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"Those who forget the pasta are condemned to reheat it."--Unknown

Lemony Chicken Noodle Soup Recipe

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This recipe for Lemony Chicken Noodle Soup is from The Schulte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Olive Oil
4 Carrots and/or parsnips cut into bite size pieces
2 Celery stalks, choppped
1 Onion, large, chopped
1/2 tsp. Dried Thyme
Kosher salt and black pepper
2 Pounds bone- in chicken, skin removed
6 Cups low-sodium chicken broth
1 C. small pasta (ie alphabet or stellette)
2 T. fresh lemon juice
2 T. chopped fresh, flat- leaved parsley
Directions:
Directions:
Heat the oil in large pot/Dutch oven over medium heat.
Add the carrots/parsnips, celery, onion, thyme, 1 1/2 tsp. sald and 1/4 tsp. pepper
Cook, stirring frequently until veggies are tender and just beginning to brown....10-12 minutes

Add chicken, broth and 4 cups water.
Bring to a boil, reduce heat and simmer until the chicken is cooked through....15-20 minutes.
Remove the chicken and place on a cutting board.
When chicken is cool enough to handle, shred the meat with 2 forks...discard the bones
As chicken in cooling, add the pasta to the soup and summer until al dente....6-10 minutes.
Add the chicken, lemon juice, parsley and stir to combine.
Soup can be frozen for up to 3 months.
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
Easier that using whole chicken and having to chill to remove fat!

 

 

 

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