Daring Cooks Stock to Soup to Consommé: Chicken Noodle Soup with Lemon

Making homemade consommé is easy to do. And with the homemade stock, you’ll love the flavor of this Homemade Chicken Noodle Soup with Lemon.

You know you are a foodie when you have 30 minutes to get the kids to school and you forget that you never photographed your son’s favorite Lemony Chicken Noodle Soup for the Daring Cook’s challenge and you want to pack it in his thermos to take to lunch that day, but you need to get a quick pic in before you do that and who has time to set up a pretty shot and why did I not do this over the weekend??? Sound familiar? No? Well, it happens to me all the time!

My camera died when we returned from our trip to Arizona. Specifically, my battery. And no, I didn’t have a spare. And no, I couldn’t find the Nikon specific battery locally, I had to order it online. Long story. For emergency I-need-to-photograph-this-recipe-now moments that popped up until the new battery arrived, I borrowed my neighbor’s battery. I have great neighbors.

This feels like a lame excuse of a first-grader, but this is why I was late posting for this month’s Daring Cook’s challenge.

I swear!

I haven’t been participating as much as I wanted with the DC for health reasons. Not to get into too much detail, but I have had some digestive issues for a couple years, and it worsened this past year. After two bouts of h. pylori bacteria, an endoscopy, ultra sound and a thousand questions, I’m still basically the same.

Well, maybe a little better.

Fatty, fried foods set me off. Salads set me off. Sour sets me off. You-name-it sets me off.

And yet, it won’t bother me the next day.

It’s not an ulcer. It’s not acid. I’m not a celiac or lactose intolerant. I’m just weird.

Or, as my husband has diagnosed me: over-stressed.

Possible.

But, some of the foods in the DC challenges just don’t suit me and my tummy troubles.

Until this month.

Blog-checking lines: Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

I’ve shared with you how my Middle-Child loves his chicken noodle soup with lemon.

Lots of lemon.

Los and LOTS of lemon.

I have been making a pot of soup for him practically every week for years now. My husband also loves soup.

I also make lots of homemade chicken stock. My favorite technique is to use up a roasted chicken carcass for the base of my stock, with the addition of some carrots, celery, onions, cauliflower, potatoes, fresh herbs… whatever I have available in the fridge to add some flavor.

And you simmer it for hours…

I won’t go into what happens scientifically with the bones and cartilage and the flavor of the stock. You can learn that here.

Homemade Chicken Noodle Soup with Lemon

Author:

Laura Bashar

No can compete with Mom's homemade chicken noodle soup. And now with lemon, it's even better than you remember! Recipe by Laura Bashar of Family Spice

Ingredients:

• 4 chicken thighs, boneless
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp lemon pepper
• 1/2 tsp garlic powder
• 1 TBS extra virgin olive oil
• 1/3 cup lemon juice
• 2 cup carrots, chopped
• 2 cup celery, chopped
• 1/4 cup onion, chopped
• 1/8 tsp black pepper, ground
• 3 qt chicken broth
• 1/2 cup linguini, broken into 1-inch pieces

Directions:

1. Rinse with water and pat dry with paper towels:
• 4 chicken thighs, boneless
2. Season both sides of the thighs with:
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp lemon pepper
• 1/2 tsp garlic powder
3. Heat a large stock pot on medium-high and add:
• 1 TBS extra virgin olive oil
4. Place chicken in hot pot and brown each side, approximately 5 minutes each side.
5. Deglaze pot with:
• 1/3 cup lemon juice
6. After 5 minutes remove chicken and reserve.
7. Add to the hot pot:
• 2 cup carrots , chopped
• 2 cup celery , chopped
• 1/4 cup onion , chopped
8. Scrape bits of browned chicken into soup until vegetables start to soften then season with:
• 1/4 tsp salt
• 1/8 tsp black pepper, ground
9. Pour in:
• 3 qt chicken broth
10. Cover pot, bring soup to boil and add:
• 1/2 cup linguini , broken into 1-inch pieces
11. When chicken is cool enough to touch, chop or shred into bite-sized pieces.
12. Reduce heat to medium-low and simmer for 20 minutes.
13. Check seasoning and serve warm.

Notes:

Cooking Tips: Change up the soup with fun pasta shapes, rice or matzo balls. Use your favorite vegetables, too. Great additions: 1/2 cup of finely chopped spinach, 1/4 cup lentils and 1 cup small cauliflower florets.

Prep Time: 10 mins

Yield: Serves 6

Cook Time: 1 hour

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I did not have the patience to make crystal clear consommé, but I did make some baguettes. We were out of olives for olive bread – Middle Child’s favorite bread.

I do what I can to make Middle-Child feel special, because he is, well – The Middle Child.