Wednesday, October 24, 2012

Lemony Chicken Soup

Yesterday (Why do so many of my posts begin with "yesterday?" Sounds like a personal problem to me) I became obsessed with a recipe I looked at a couple weeks ago, involving chicken and lemon juice.

Some of the ingredients were plain old yuck, others were too much and one or two that's not enough to satisfy a gnat. So naturally I didn't follow the recipe. The results, however, were fine enough that Alex announced that she had been served her new favorite soup, and that I hadn't made enough of it to suit her. Next time, I'll remedy that. In the mean time ...

Lemon Chicken Soup

  • 1 tablespoon extra virgin olive oil
  • 1 stalk celery, sliced thin
  • 2 cloves of garlic chopped thin
  • 1/2 cup chopped yellow onion
  • 12 ounces boneless skinless chicken breast, cut into small chunks
  • 4 cups chicken broth
  • salt and pepper to taste
  • 1/2 cup tiny pasta
  • 3 medium mushrooms, very thinly sliced
  • juice of one lemon (about 1/3 cup)

Process: Heat olive oil in a medium-sized saucepan; cook celery, garlic and onion until they are translucent. Add chicken, pepper and salt, cook through. Add broth, making sure to get any browning mixed in. Add tiny pasta; cook 8 minutes or per instructions on the pasta box. Stir in mushrooms, cook until just done. Add lemon juice and serve immediately.

This makes about four servings, unless you're Alex, in which case it makes two. We served it alongside Bernie's delectable toasted cheese sandwiches, and it made for a delicious and hearty meal.

I strongly recommend tasting the soup before the lemon juice is added, then again right after the lemon juice is added -- just for the sensory kick in the slats it affords. Wow!

Oh, the pasta. Bernie found those adorable tiny stars in the Mexican foods section of the grocery store. They were very delicate when cooked. Next time he promises he's making his own pasta ...

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