Incredible Lemon Parsley Chicken Noodle Soup
I've posted about this one on my Instagram a couple of times and it's been highly requested, so here it is! A recipe for the most cozy, nourishing pot of goodness to get you through the cold winter.
lemon parsley chicken noodle soup | kulaskitchen.com
I adore chicken noodle soup. Unfortunately, I usually end up making it when I'm sick, but I've finally realized that I love it so much and need to make it on a much more regular basis.
I think the best thing about it is that I never get sick of it. A warm, salty, lemon-y bowl of soup is just ideal on a bone-chilling winter day. I love to make a huge batch of this and store half in the freezer so it's ready to go whenever I need a warm hug in a bowl!
The fresh parsley and generous squeeze of lemon really amp up this classic. To make it even more special, make homemade bone broth and use it in this soup - more time-consuming, for sure, but you'll be surprised at what a huge difference it makes! Sending you warm winter hugs. xx
Incredible Lemon Parsley Chicken Noodle Soup
Ingredients
2 tbsp olive or avocado oil, divided
2 large organic chicken breasts, cubed (could sub 1 can of chickpeas for vegan version!)
1 onion, diced
4 cloves garlic, finely minced
2 inches fresh ginger, minced
3 stalks celery, chopped into ½ inch pieces
4 large carrots, chopped into ½ inch pieces
2 tsp dried Italian spice mix (rosemary, thyme, oregano, basil or mixture)
½ tsp sea salt
6 cups broth or water
2 cups dried pasta of choice (I used a gluten-free brown rice pasta)
½ cup chopped fresh parsley
1 tbsp apple cider vinegar
Squeeze of lemon
Sea salt and fresh pepper
Method
Heat 1 tbsp oil in a large pot over medium. Add your cubed chicken pieces and a big pinch of salt and pepper and cook for 5 minutes on one side, then flip and cook an additional 5 minutes on the other side. The pieces should be slightly golden brown. Remove and set aside.
In the same pot, heat your remaining 1 tbsp of oil and add the onion, garlic, ginger and 1/2 tsp sea salt. Cook for a few minutes until the onions are soft and translucent. Add your carrots, celery and Italian spices, stir and cook for 2 minutes.
Pour your broth into the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 6-8 minutes, until the celery and carrot pieces are soft. Add in your pasta, turn the heat to medium-high and cook for an additional 10 minutes (or however long it takes for your pasta to become al dente).
Once the pasta and veggies are tender, remove your pot from the heat and add in your parsley, apple cider vinegar, a squeeze of lemon and some fresh pepper. Taste and add more sea salt and/or lemon if desired. Serve hot!
Serves 4
