Thursday, December 10, 2009

lemon chicken noodle soup



It’s December and my dearest is sick. Now, I could take the easy way out and pop open a can of condensed soup. But….well, honestly? Yuck. Anything that has to be reconstituted can’t be healthy for a cold-ridden, snuffly boy. And have you ever taken a look at the sodium content? You don’t want to.
Instead? Let’s fill the house with the comforting smell of chicken soup simmering away. Let’s add some lemon for Vitamin C, wheat noodles for protein and, why not! let’s use elbow pasta to make him smile.
And what’s better? No cream here! We are using a simple trick to make it creamy. Eggs to thicken the soup without all those extra calories!
He’ll be up and at ‘em in no time!

Lemon Chicken Noodle Soup
Serves 4.
8 ounces skinless, boneless chicken tenders
Pinch of salt, plus more to taste
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 teaspoons chopped fresh thyme
6 cups low-sodium chicken broth
1 cup elbow, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Heat a non stick grill over medium heat. Season the chicken with the salt, and grill until just cooked through, about 5 minutes. Transfer the chicken to a cutting board, shred, and set aside.


Add a drizzle of olive oil to a large pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes.



Add 5 cups of the broth and bring to a boil. Add the pasta and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil.




Add the cooked chicken to the soup. Season with salt and pepper and serve.



5 comments:

  1. The best chicken noodle soup you will ever have...seriously.
    -Mikeo

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  2. All of us woke up ill this morning....and as supper time rolled around i almost sent dale out to get some can soup when i remembered i happened to have chicken, carrots, and celery in the fridge....i hopped on your blog did a search and found this recipe....it is smelling delicious and i can't wait till its done to give it a try! Thanks for posting.

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  3. Oh, I hope you like it!! It's really Mike's favorite soup and one of my top 3. Just slowly add the egg mixture to the hot soup so it won't curdle! Enjoy! :)

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  4. Oh my gosh it was AMAZING!!!! Definitely going to be one of my regular soups! Dale loved it. I used mini-bowtie noodles so it looked pretty. I loved the egg trick to make it creamy...it was delish!

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