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Lemon-Chicken Noodle Soup

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Submitted by: Douglas2495

 

Chicken with fresh vegetables combined with the fresh taste of lemon and thyme really makes this a soup for all seasons. Add some crusty bread and you have a meal.
 

Ingredients

  • 2 1/2 lbs chicken breast, with bone and skin
  • 1 14.5 oz can chicken broth, low sodium
  • 12 cups water
  • 3 large cloves garlic, chopped
  • 3 medium ribs celery, sliced diagonally
  • 2 medium carrots, peeled and shaved
  • 1 medium onion, sliced
  • Juice of one lemon
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1/2 lb wide egg noodles
  • 1/2 cup whole white mushrooms, sliced thinly
  • 1 cup green peas, frozen
  • 1 tablespoon lemon zest, freshly grated
  • 1 teaspoon fresh thyme

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Method

In a large stock pot, over medium high heat, place chicken, chicken broth, water and garlic. Bring to a boil. Skim off foamy substance, cover and reduce heat to simmer. Simmer for one hour and remove chicken from broth and allow to cool, lowering heat to warm. Debone chicken and return to broth along with carrots, celery and onion. Increase heat and bring back to a boil. Add lemon juice, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Over medium heat, add noodles and boil for 10 minutes. Stir in mushrooms and peas, and cook for an additional 5 minutes. Stir in lemon zest and thyme and serve hot.

 

Notes:

 

Number of Servings: Serves 6 - 8

 

Submitted by: Douglas2495 ()

 

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