Monday, May 02, 2005

Rosemary Chicken Noodle Soup

Rosemary Chicken Noodle Soup (Adapted from CL)

6 ounces dry whole-wheat wide egg noodles
1 tablespoon olive oil
2 teaspoons salt, divided
8 cups water
4 cups chicken broth
2 cups chopped onion
1 cup chopped celery
2 tablespoons dried rosemary
24 ounces boneless/skinless chicken breasts
24 ounces boneless/skinless chicken thighs
10 ounces shredded carrots
8 ounces sliced mushrooms
1/3 cup chopped fresh parsley
6 ounces baby spinach
1/4 cup fresh lemon juice
1/2 teaspoon black pepper

In a large pot of boiling salted water, cook pasta according to package directions. Drain well.

In a medium bowl, toss together noodles, oil, and 1/2 teaspoon salt.

In the same large pot, add water, chicken broth, onions, celery, rosemary, chicken breasts, chicken thighs and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat and let simmer for about 30 minutes. Carefully remove the chicken and let sit for a couple minutes. Using a couple forks (or your fingers if you can stand the heat!) shred the chicken into pieces.

Add shredded carrots and mushrooms to the pot. Bring to a boil, reduce heat and simmer until the carrots are tender - about 3-6 minutes. Mix in shredded chicken, parsley, spinach, and remaining 1 teaspoon salt. Let simmer until the spinach wilts, stirring often, about 3 minutes. Gently stir in the cooked noodles, lemon juice, and pepper. Let sit for a minute to warm through.

Makes 6-8 generous servings.

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