Tuesday, October 13, 2009

Lemon Chicken Soup

It got down to a bone chilling 64 degrees here in California yesterday, ha! Coming from Colorado I have to laugh at the weather forecast here. Today we are having a "Serious Weather Warning, in fact it was even broadcast during the first 5 minutes of the Today show. It's raining and the wind is blowing, scary!
Anyway- I woke up yesterday craving soup and sniffling from a cold we are trying to fight off.. so here is what I made for dinner. Play with the lemon's in this recipe if you aren't sure you like a strong lemon flavor. I do, and so I used 2 lemons in mine and added a slice on top. but I'm just wierd.

6 cups low-sodium chicken broth
1 Tbs Olive oil
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional * I used a handful of shredded parm cheese
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 celery stalk, sliced in 1/4 inch pieces
1/4 cup minced onion
1 cup small pasta. I used whole wheat pasta circles
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
Black Pepper

In a large stockpot, saute in 1 Tbs olive oil- carrots, celery, onion and bay leaf. Stir and saute until onions turn transparent and veggies start to get tender.
Add the chicken broth, lemon juice, and parmesan rind, if using, bring to a boil over medium-high heat. Turn the heat down and let simmer for 8 minutes.
Add the pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
adapted from a Giada DeLaurientiis recipe, Food Network

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