CHICKEN NOODLE SOUP
So here's my version of a chicken noodle soup that is far superior to anything canned, but doesn't take all day making your own stock. I much prefer the shredded chicken with orzo to cubed chicken with noodles, since it hits on a stew-ier note that is more comforting and is just more uniquely homemade. At the same time, the added lemon keeps it light and interesting on the flavor side.
- 3 large boneless, skinless chicken breasts
- 1 to 1 1/2 cups orzo
- 1 to 1 1/2 cups chopped celery stalks (save the celery leaves, as well)
- 1 to 1 1/2 cups chopped carrots
- 6 cups low sodium chicken stock
- 2 cups water
- 1/4 cup lemon juice
- 1/2 tsp. ground sage
- salt and pepper to taste
Without trimming any fat from the chicken breasts, rub them with salt, pepper, and sage. In a large pot or dutch oven, heat 1 tsbp. olive oil over high heat and sear each side of the chicken breasts for about 4 minutes. When browned and crispy, but not cooked through, remove from pot and set aside.
Add the celery and carrots to the pot and lightly salt. Allow the vegetables to sweat for two minutes, and deglaze the bottom of the pot.
Add the stock, water, and 1/8 cup of lemon juice and bring to a boil. Place the chicken back in the pot with the orzo. Cook for about 15 minutes until chicken is cooked through and orzo is done.