one of the best things about fall’s arrival (southern california style, which is just another version of summer, really) at our house is that we can start having soup again. we love soups of all kinds-mostly simple vegetable ones, but by far our collective favorite is the chicken noodle soup-which is most often requested by my daughter (with the stipulation that it MUST include lots of thick noodles). one of the biggest challenges for me is to prevent the stubborn oh-so-non-fattening noodles** from getting in to my bowl (somehow a few of them always tend to find their way). the soup quietly spreads a lovely homey aroma around while it simmers in a big pot loaded with lots of good chicken, herbs, and vegetables. when it’s ready, we add a good squeeze of fresh lemon juice (like with most everything else we eat) right before digging in. ahhhhhhh. warms you inside and out.
ingredients for 6 servings:
- 1 onion, finely cubed
- 3 medium leeks, cut in half, thinly sliced and washed well
- 3-4 large organic celery stalks (cubed)
- 4-6 organic chicken breasts or thighs (or 10-12 organic chicken fillets)
- 2 tbs extra virgin olive oil
- sea salt & freshly ground pepper (to taste)
- a few sprigs of fresh thyme (leaves)
- a small bunch of flat leaf parsley, chopped (or whole, remove from pot before serving)
- 4-5 cups water (or good chicken broth for more flavor)
- egg noodles ( i use pappardelle noodles, broken up)-amount is variable-about 1/2-1 cup- ** you can substitute with gluten free noodles, or leave them out entirely by increasing the amount of leeks, celery, & carrots-making it a chicken vegetable soup!
- 1-2 fresh lemons
- 2 small carrots, cubed-(optional)
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