I keep chicken noodle soup in my freezer all winter long. It's perfect for cold nights, snow days, and when a cold sneaks up on you this time of year. During the week, Tres and I strive to make a few healthier changes to our diet, so by using chicken breasts (not the whole chicken), whole wheat noodles, and extra veggies, this soup is a little lighter but still just as comforting.
Stock:
3 bone-in, skin-on chicken breasts (about 4 1/2 pounds)
2 roughly chopped carrots
1 celery head top cut off - with leafy greens
1 onion - chopped
5 cloves garlic - peeled and smashed
5 bay leaves
1 tablespoon lemongrass paste
3 teaspoons lemon pepper seasoning
2 teaspoons Italian seasoning
2 chicken bouillon cubes
Soup:
5 sliced carrots
5 sliced celery ribs
1 large Parmesan rind
3 cups whole wheat (or regular) egg noodles
1 cup Parmesan cheese
Juice of 2 lemons
4 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
2 tablespoon minced fresh mint
Make the stock. In a large stock pot, add the chicken breasts, carrots, celery, onions, garlic, bay leaves, lemongrass paste, lemon pepper seasoning, Italian seasoning, and bouillon cubes. Cover with 4 quarts of water. Bring to a slight boil, then let simmer until the chicken is cooked through, about 40 to 45 minutes. Remove the chicken from the soup and set aside to cool. Strain the soup and add back into the pot.
Make the soup. Bring the stock to a boil and add the carrots, celery, and Parmesan rind. Cook for 8 to 10 minutes or until veggies are slightly soft. Bring to a high simmer. Add the noodles and cook until al dente. Shred the chicken meat into the pot, discarding the skin and bones. Add the lemon juice, parsley, basil and mint. Stir together and serve with crusty bread.
Cheers to happy eating!!