Today is a storm day in Atlantic Canada. We are all cozied in with a warm fire and the smell of chicken noodle soup simmering on the stove has my mouth watering. This recipe is based on a Yummly recipe and I changed up a few ingredients and added some extras. I served it with garlic bread but it would be amazing with biscuits or your choice of bread as well! This is a particularly fantastic soup for when you are feeling under the weather as it includes garlic, lemon, and fresh ginger.
Storm Day Chicken Noodle Soup
1 tbsp olive oil
2 boneless skinless chicken breasts precooked or approx. 3 cups chopped rotisserie chicken
2 bay leaves
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated with a microplane
1 tsp dried rosemary
1 tsp dried thyme
7 cups chicken stock
1 cup water
3/4 cup ditali or ditalini pasta
1/4 cup soup mix (green and yellow split peas, red split lentils, rice and pearl barley)
Black pepper
Kosher salt
1 tbsp lemon juice
1 tbsp dried parsley
Heat a tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook until tender, about 4 minutes. Add garlic, ginger, thyme, rosemary, and cook about 2 minutes.
Stir in chicken stock, bay leaves, 1 cup water and 1/4 cup soup mix. Bring to a boil. Cover, turn down heat to low and simmer for approx 50 minutes. Stir in pasta and cook until pasta is tender, 8-10 minutes.
Stir in chopped chicken and lemon juice. Season with kosher salt and pepper to taste. Garnish with 1 tbsp dried parsley. Serve.
