It is HOT here in Florida, but that doesn’t stop me from enjoying the occasional bowl of soup.
Since I love any and all one pot meals, soup ranks pretty high on my list.
I have stated before that I’m not a chicken noodle soup fan, well maybe that’s changing, or maybe it’s because the only chicken noodle soup I had ever really tried was from a can and I know I’m definitely not a canned soup fan. Because I was a big fan of this chicken noodle soup. It’s got to be the lemon in it. Lemon instantly makes everything better (except restaurant lemons in water – please don’t do that).
This made a large batch of soup so whatever we didn’t eat went into the freezer for post baby meal. We haven’t had the chance to eat it yet, but I’m sure it will be just as good. Soup usually hold up well in the freezer.
- 2 tablespoons olive oil, divided
- 1 lb chicken breasts, cut into 1 inch chunks
- salt and pepper
- 2 cloves garlic, minced
- ½ white onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- ½ teaspoon dried Italian seasoning
- 5 cups chicken stock
- 1 cup water
- 2 bay leaves
- ¾ cup uncooked short pasta
- 1 sprig rosemary
- juice of 1 lemon
- Heat 1 tablespoon of olive oil in large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, add to pot and cook 3-4 minutes. Set aside.
- Add remaining olive oil and cook garlic, onion, carrots, and celery. 3-4 minutes, until tender. Stir in Italian seasoning.
- Stir in chicken stock, water, bay leaves and bring to a boil. Add pasta, rosemary, and return chicken to pot. Reduce heat and simmer until pasta is cooked, about 15 minutes. Stir in lemon juice. Season with salt and pepper to taste.
Adapted from Damn Delicious
Approx cost per serving: $1.37