When the weather starts cooling off, I start craving SOUP! The change in the weather is also a time when people experience seasonal immune challenges. So what better time to make a pot of this hearty healing soup!
This soup is a spin on the classic chicken noodle, and with a twist from Greek lemon chicken soup. The lemon and egg mixture is tempered at the very end, but don’t let the term ‘temper’ scare you! It simply means whisking in some hot broth slowly to bring up the temperature of the egg without scrambling them. (Because otherwise you’d end up with egg drop soup.) The egg mixture thickens the broth and gives it a wonderful creamy texture.
It’s the perfect meal to make during the week because it comes together quickly. If you want to cut the time even more, dice up the onion and celery ahead of time and keep in a double zip lock bag in your fridge until you need it. If you choose to do this, I suggest doubling your bags so your fridge won’t smell like chopped onion – been there, done that!
Lemony Chicken Noodle Soup
– 2 pounds chicken breast
– 8 cups chicken broth
– 1 tablespoon cooking oil
– 1 small onion, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 2 cups egg noodles
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 2 eggs, at room temperature
– 2 lemons, juiced to provide 1/3 to 1/2 cup lemon juice
– 1/2 cup parsley, chopped
1. Heat up oil in a large stockpot. Add the onions and celery and saute for about 5 minutes, or until soft. Add the garlic and cook for one more minute. Add the chicken broth and chicken breast, place the top on the stockpot and bring to a boil. Simmer for 5 minutes.
2. While the broth is simmering, squeeze the lemons into a heat resistance bowl, add your eggs and whisk. Set aside.
3. After the soup has simmered for about 5 minutes, add egg noodles, salt and pepper. Stir and simmer another 5-8 minutes or until noodles are done.
4. Remove the chicken from the soup, shred or chop, and add back to the soup.
5. Ladle out one cup of broth into a liquid measuring cup. You will not temper your egg mixture. First, slowly pour around 2 tablespoons of the broth into the egg mixture while vigorously whisking the eggs. Then slowly pour the rest of the broth into the egg mixture while whisking. Your eggs are now tempered and ready to pour back into your stockpot.
6. Stir your egg mixture back into the soup along with the parsley and add more salt and pepper (to taste).
7. Ladle into bowls and serve with french bread.