A nourishing, refreshing, lemony chicken soup to get your family through cold and flu season. Even when you're feeling your best, this soup is delicious!
Author: Amelia Winslow
Recipe type: soup
Cuisine: American
Serves: 4-6 servings
Ingredients
1 cup small pasta (like orzo, elbows, or mini bowties)
2 Tbsp butter or olive oil
1 Tbsp all-purpose flour
1 small onion, chopped
2 carrots, chopped
2 stalks celery (with leaves), chopped
3 cloves garlic, minced
1 tsp oregano
6 cups chicken broth
2 cups packed chopped kale leaves
1.5 cups chopped chicken or white beans - or both
Zest and juice of 1 large lemon
Crumbled feta cheese or fresh parsley for topping (optional)
Instructions
Cook pasta according to package directions. Drain, toss with 1 Tbsp oil and set aside.
In a large heavy pot, melt butter or oil over medium heat.
Stir in garlic, oregano and flour and cook another 1-2 minutes, stirring.
Add broth, kale and chicken/beans to the pot and cook over medium low heat for 20-30 minutes or until vegetables are soft.
Stir in lemon zest, juice and noodles. Serve right away or cook a little longer over low heat for more robust flavor.
Garnish with feta cheese and/or chopped fresh parsley (optional).
Notes
The noodles will soak up some of the broth. If you want the soup to have more broth, just add 1 cup water when you add the lemon juice. Or, add the noodles to the individual bowls before serving. In my family, we like the soft, broth-soaked noodles.
The flour in this recipe can be left out. It just thickens the soup a little, which my family likes. But the pasta does the same if you leave it in as the soup cooks.
Recipe by Eating Made Easy at https://eating-made-easy.com/healing-lemon-chicken-noodle-soup/