Golden Chicken Soup
Description:
This hearty Golden Chicken Soup is a comforting dish that warms the soul. Packed with wholesome vegetables, tender chicken, and flavorful herbs, it’s perfect for chilly days or when you need a little pick-me-up. The addition of lemon juice adds a refreshing brightness, making each spoonful delightful.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced (yellow or white onion works best)
- 2 stalks celery, diced (adds a crunchy texture)
- 1 bulb fennel, diced (optional, for added flavor; it brings a slight sweetness)
- 2 large carrots, diced (for color and sweetness)
- 3 cloves garlic, minced (fresh garlic enhances flavor)
- 1 bay leaf (for depth of flavor)
- 1 teaspoon cracked black pepper (adjust to taste)
- 1 teaspoon salt (adjust to taste; remember that chicken stock may contain salt)
- 1 teaspoon dried thyme (or herbs of your choice, such as rosemary or parsley)
- 1 pound chicken breast (boneless, skinless; can substitute with thighs for richer flavor)
- 8-10 cups chicken stock (homemade or store-bought; homemade stock adds extra richness)
- Juice of 1 lemon (freshly squeezed for the best flavor)
- 1 cup wagon wheels or pasta of your choice (such as egg noodles or orzo)
Instructions:
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
- Add the diced onion, celery, fennel (if using), and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and cook for another minute, just until fragrant, being careful not to let it burn.
- Add Seasonings and Chicken:
- Sprinkle in the bay leaf, cracked black pepper, salt, and dried thyme. Stir well to combine, allowing the spices to bloom in the heat for a minute.
- Place the chicken breast into the pot, nestling it among the vegetables. Pour in the chicken stock, ensuring the chicken is submerged. Bring the mixture to a gentle simmer.
- Cook the Chicken:
- Allow the soup to simmer for about 20-25 minutes or until the chicken is fully cooked (the internal temperature should reach 165°F or 74°C). You may want to skim off any foam that rises to the top for a clearer broth.
- Once cooked, carefully remove the chicken breast from the pot and set it aside on a cutting board to cool slightly.
- Cook the Pasta:
- In a separate pot, bring salted water to a boil and cook the wagon wheels or your chosen pasta according to the package instructions until al dente. Drain and set aside. (Tip: If you plan to have leftovers, you may want to cook the pasta separately to avoid it becoming mushy in the soup.)
- Finish the Soup:
- Shred the cooled chicken using two forks, creating bite-sized pieces, and return it to the soup pot.
- Add a splash of lemon juice to the pot, stirring to brighten the flavors. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
- Stir in the cooked pasta, allowing it to warm through in the soup.
- Serve:
- Before serving, remove the bay leaf from the pot. Ladle the soup into bowls, garnishing with fresh herbs if desired (such as parsley or dill) for an extra pop of flavor and color.
- Enjoy your comforting, golden chicken soup with crusty bread or a side salad for a complete meal!
Cooking Tips:
- Feel free to customize the vegetables based on what you have on hand. Peas, corn, or green beans can add more variety.
- For added depth, consider adding a splash of white wine after sautéing the vegetables and before adding the stock.
- If you prefer a creamier soup, you can stir in a splash of heavy cream just before serving.
This expanded recipe not only provides detailed instructions but also offers tips for variations and improvements, ensuring a delightful cooking experience. Enjoy your Golden Chicken Soup!