Classic, simple and comforting, chicken noodle soup has a special place in my heart! The key to a good soup is of course a good homemade chicken broth (I use it everywhere haha) and lemon juice/zest which adds a nice touch of freshness to the broth.
Ingredients
2 chicken breasts
2 cups of egg pasta
1 chopped onion
6 garlic cloves, chopped
2 cups finely chopped carrots
3 stalks of celery, finely chopped
1 lemon (zest and juice)
½ cup of white wine (optional, but better)
7 cups of chicken broth (see note)
1 C. fresh or dried thyme
1 C. salted herbs (optional, replace salt)
Chopped fresh parsley to taste
Olive oil
Salt and pepper from the mill
Instructions
NB: Depending on whether you use homemade chicken broth (usually less salty) or store-bought (saltier), I advise you not to over-salt at the beginning, then to taste your broth at the very end to adjust the seasoning. . If your broth is too salty, you can cut it with water (ex: 5 cups of broth and 2 cups of water)
Let the chicken breasts cool for about 25 minutes. Salt and pepper.
In a large saucepan (for the soup) with olive oil, sear the chicken breasts over medium heat for 1 minute on each side. When the breasts are lightly colored, remove them, then set them aside.
Add a little more olive oil if needed, then add the onion, garlic, celery, and carrots with the salted herbs, pepper, and thyme. Cook, stirring, for about two minutes or until the onions are translucent.
Deglaze with the white wine, scraping the bottom to get the juices from the meat, then add the lemon juice and the chicken broth.
Bring to a boil. When it wiggles, lower the heat to a minimum, then add the chicken breasts. Simmer for 10 minutes.
When the breasts are cooked, remove the chicken from the broth, then cut into cubes (can also be shredded).
Add the pasta and fresh parsley, then continue cooking until the pasta is al dente.
When the pasta is cooked, turn off the heat, then add the chicken cubes. Finish with a little lemon zest.
Taste, then adjust the seasoning.
Serve with good fresh bread, then I like to add a few pieces of cheese curds to my soup.
