Tuesday, January 12, 2010

Lemon-Garlic Chicken Noodle Soup

Oh, how I loved thee soup... I was looking for a healthy and easy chicken noodle soup, but with a slight twist. Seeing this on an episode of the Rachael Ray show, I loved the combination of lemon and dill in the soup- it offered a refreshing taste on a classic recipe. Perfect for a healthy meal and to keep you warm during the winter months!

This picture looks terrible but I promise it is so delicious!

1 head garlic
3 Tbsp EVOO – Extra Virgin Olive Oil, divided
2 pounds boneless, skinless chicken breasts
3-4 bay leaves
1 medium onion, quartered
4 carrots, thinly sliced into rounds or matchsticks
2 leeks, thinly sliced (Used a large onion, coarsely chopped)
1 quart (32 fl.oz) chicken stock
Zest and juice of 1 lemon
1/4 head savoy or green cabbage, thinly sliced
¼ pound thin egg noodles* (Used 1 cup)
Seasoned salt & black pepper, to taste
1/4 cup chopped flat-leaf parsley
1/4 cup chopped dill

1. Preheat oven to 400ºF.
2. Slice the top 1/4-inch off the stem end of the garlic head, exposing the cloves.
3. Place the garlic onto a square of aluminum foil and drizzle with about 1 Tbsp EVOO.
4. Wrap the foil up around the garlic to enclose it and roast it in the oven until golden brown and very tender, about 40 minutes.
5. While the garlic is roasting, place the chicken into a medium pot with the bay leaves and onion.
6. Fill the pot with water and bring up to a simmer until cooked through, about 15-20 minutes.
7. Remove the cooked chicken from the broth, dice into bite-sized pieces and reserve.
8. Strain the cooking liquid, reserving 4 cups worth.
9. Place the pot over medium-high heat with 2 turns of the pan of EVOO, about 2 Tbsp. Add the carrots and leeks to the pan, and cook until tender, about 5-10 minutes.
10. While the veggies are cooking, squeeze the cloves from the head of roasted garlic into a small bowl. Add a splash of stock to the cloves and mash into a paste.
11. To the pot with the carrots and leeks, add the lemon zest, mashed garlic, remaining chicken stock and reserved poaching liquid and bring up to a bubble.
12. Add the cabbage and egg noodles to the pot, and cook until both are tender, 3-4 minutes.
13. During the last minute of cooking, add the reserved chopped chicken to the pot.
14. Season the soup with salt and pepper and stir in the lemon juice and herbs.

* I always tend to decrease the amount of noodles in soup. Pasta added into soups absorbs the broth- increasing the size of noodles, leaving the noodles mushy over time and a decrease in broth. I like to have broth in my soups!

Source: Rachael Ray


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