Chicken Noodle Soup with Cilantro-Lemon Puree

We spent all weekend sleeping. Sleeping. Coughing. Wheezing. Blowing noses. Drinking Tea. Eating phở. Come Monday I had no choice but to be back at work. You know what got me through my day? Knowing that Adam was making homemade chicken noodle soup for dinner. Hallelujah.

Simple. Fresh. Full of nutrients. Low calorie, low fat, and easy on your body. A quick puree of lemon juice and cilantro leaves brightens up the flavors and underscores the subtle citrus of the lemon pappardelle noodles.





For a quick soup (like when we're under the weather), we poach and shred chicken breasts and use pre-made stock. If you have a chicken and want to make your stock from scratch, have at it!

Make a bunch. Eat, and be well!

INGREDIENTS:

• 2 large boneless, skinless chicken breasts
• 4 oz (half of a package) Trader Joe's Lemon Pappardelle (or whatever egg noodle you like)
• 1 large carrot, diced
• 2 ribs celery, large dice
• 8 cloves garlic, minced
• 1 medium onion, diced
• 1 Tbsp olive oil
• 1 Tbsp butter
• 3-32oz cartons low sodium Chicken Broth
• 4 large tomatoes,seeded and diced
• 2 bay leaves
• salt and cracked pepper
• juice of 2 lemons
• handful of cilantro

DIRECTIONS:

1. Place chicken breasts in a pan that just fits the two of them. Cover with 1" of water. Bring to a boil over high heat. Reduce to simmer and cook roughly 15-20 minutes, depending on the size of the breast. Check for done-ness by peeking into the middle.
2. Remove from water and allow chicken to cool to touch. Shred with two forks.
3. Heat 1 Tbsp olive oil and 1 Tbsp butter in stockpot over medium high heat.
4. Add onions, garlic, carrots and celery. Saute 5-6 minutes.
5. Add chicken broth, tomatoes, bay leaves, and bring to a boil. Reduce heat to a simmer. Salt and pepper. 
6. Add chicken and stir to heat through.
7. Add noodles and simmer until tender.
8. We used an immersion blender to make a quick puree of cilantro and lemon juice.
9. Ladle soup into bowls and garnish with lemon-cilantro puree.