Flu season chicken noodle soup
Recipe by Courtney Glantz
Extra virgin olive oil
1 cup chopped onions (about 1/2 of a medium)
3/4 cup sliced leeks (about 1 medium, white and light green parts only)
2 sliced carrots
2 chopped celery
1 tablespoon freshly minced ginger
1 tablespoon minced lemongrass (or paste)
3 cloves minced garlic
1 teaspoon ground turmeric
4 cups chicken stock (I ended up using a bit more, and increased seasonings as well)
8 ounces cooked chicken, chopped or shredded (rotisserie chicken is great)
squeeze of 1 lemon
1 cup whole wheat egg noodles
salt and pepper
chopped fresh parsley for garnish
1. Heat a TBS of oil in a dutch oven/soup pot over medium heat. Add onions, leeks, carrots and celery and saute until softened, roughly 5-8 minutes.
2. Stir in the ginger, lemongrass, garlic, and turmeric and stir until fragrant. Season with salt & pepper.
3. Pour in your stock and chicken and simmer together to blend flavors. Squeeze in one lemon and taste to adjust seasonings accordingly. I used a good amount of salt and pepper and added a touch more lemongrass.
4. Right before serving, add noodles until soft. Pour into deep bowls and top with freshly chopped parsley.
starters February 12, 2016 19:28
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