I asked earlier this week if I was the only weirdo that craves soup in the summer heat. I am so glad to know that I am going to see some friends at the soup asylum with me! Last Sunday, I got the hankering for some chicken noodle soup and it served as my lunch for the better part of the week! Such an easy way to clean out some vegetables and have something on hand that is hearty and healthy!

Ingredients:

• 2 tbsp. butter, olive oil, or avocado oil

• 1 large onion, chopped

• 4 large carrots, chopped

• 4 stalks celery, chopped (Don’t be afraid to dice those celery leaves and add them too—so much flavor!)

• 3 cloves of garlic, minced or microplaned into the pot

• 2 bay leaves

• 3 sprigs fresh thyme, tied together

• 1 pound of chicken breasts

• 8 cups of warm water (temperature is important because you don’t bring down the temperature of the pot too much)

• 5 cups of chicken stock or broth

• 8 oz of your choice of dried pasta

• 1 tbsp of poultry seasoning

  • Every poultry seasoning’s composition is different. Mine has sage, onion, white pepper, parsley, ginger, and cumin in it (Morton & Bassett).

• Kosher salt and pepper, to taste

• 2 tsp of celery seed

• Water or more stock, as needed

• Half a lemon

Method:

Remember: In soups and sauces you are building flavor in steps, so it is important to check for salt and seasoning at every step!

1. In large pot on medium heat, coat the bottom of the pot with your choice of butter/oil. Add the onions and cook until starting to become translucent but not browning.

2. Add in garlic and heat until you smell the garlic. Add in carrots and celery. Add a pinch of kosher salt (1/2 of a tsp) to help pull out the water in the vegetables. Cook, stirring every few minutes until the vegetables begin to soften—6 to 8 minutes.

3. Stir in the poultry seasoning, celery seed, a pinch of salt and pepper, and bay leaves.

4. Pour in the chicken stock, water, thyme bundle, and bring to a boil.

5. Taste the soup and adjust the seasoning with salt and pepper.

6. Add chicken breasts into the soup and make sure they are covered with liquid. Reduce soup to a simmer then partially cover the pot with lid and cook, stirring a few times until the chicken breasts are cooked through; about 10-15 minutes or until they register 165 on a thermometer.

7. Take chicken out and dice into bite size pieces. If the liquid seems low, add a little more stock or water. When you add more liquid, you’re diluting your initial seasonings, so check for them! Turn the heat to medium-low.

8. Stir the pasta into the soup cook until tender. Add diced chicken back into pot.

9. Taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Fish out the thyme bundle and bay leaves, and squeeze half a lemon into the pot and stir.

10. Serve up in a big bowl and enjoy!