I am borrowing from Panera Bread with this soup recipe...kind of. I was there for lunch a week or two ago and loved the combination of the light lemon and the savory chicken broth. I thought...I can make that, and I was able to re-create it at home with stuff that I already had on hand. I often just throw things together and somehow they end up tasting good. This is a trait that I inherited from my mom, but my sisters somehow did not manage this knack for throwing things together. So at their encouragement, I am trying to be better about writing down what I add to the pot and have measurements to create a recipe that others could follow. So here is my re-creation of a great soup I had at lunch out.
Lemon Chicken Noodle Soup
1/2 c. small pasta like orzo, cooked
1 clove garlic finely chopped
1 tbs. parsley
1/4 tsp. celery seed
Zest and juice of 1 lemon
Broth from Steamed Chicken (see below)
1 1/2 c. chopped Steamed Chicken
1/2 lb chopped spinach (I used a bundle of fresh Swiss Chard from the Farmers Market)
Put the chicken stock in a pot and place over medium heat. Add the garlic, lemon zest and juice, parsley, celery seed and salt and pepper to the stock and bring to a boil. Add the chopped spinach or chard and let cook until bright green in color. Then add the chicken and pre-cooked pasta. Simmer over low heat for 10-15 minutes and serve hot.
Chicken breasts with the bone, but no skin
1 onion quartered
In a soup pot place the chicken and onion, then cover the chicken with water so that it has a 1/2 of water covering it. Remove the chicken from the pot and bring it to a boil. Add the chicken back into the boiling water and boil for 3 minutes. Cover with a lid and remove the pot from the stove. Allow the chicken to sit covered for 3 hours then either refrigerate or use. Remove chicken and chop for soup or chicken salad, use the broth for soup.