This week I found myself at home, sick, once again.
Naturally I set out to make some Chicken noodle soup. (If you are unawares of
the many benefits of chicken noodle soup as a cold remedy, read about it from The Mayo Clinic or The New York Times.) Giada's recipe is quicker and easier than most
Chicken noodle recipes and I prefer the fresh flavor of lemon and easy to eat
shells versus traditional noodles. Cook, eat, and be well!
adapted from Giada at Home
serves 4-6
6 cups (1.5 qt.)low-sodium chicken broth
1/3 cup fresh lemon juice (2 lemons)
1 bay leaf
1 medium onion, finely diced
2 medium carrots, sliced ¼” thick
1 celery stalk , thinly slices,
1 clove garlic, finely diced
1 cup conchiglie pasta (medium-sized shells, or broken spaghetti)
2 cups diced cooked rotisserie chicken (breast meat)
shredded or chopped
¼ cup chopped fresh flat least parsley leaves
to make your soup:
*bring the chicken broth, lemon juice, and bay leaf to a
boil over medium-high heat
*add onions, carrots, celery, and garlic and bring to a boil
*reduce heat and simmer for 6-8 minutes, until veggies are
tender
*add pasta and cook, stirring occasionally, 6-8 minutes
*add chicken and heat through, 2-3 minutes
*discard bay leaf, remove pot from heat, and stir in parsley
*season to taste
