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Lemon Garlic Chicken Soup

October 22, 2009
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I made something recently that I’d like to share with you.  They always say that chicken soup is “for the soul” and all that whatever, but I’ve never been the biggest fan… until my good friend Anna shared this recipe with me.  Now I can’t make chicken soup any other way.  

I tweaked the recipe just a little bit to serve my own purposes.  It is so good and it is far better than normal chicken soup for any cold or upset stomach because the lemon and garlic are both purifying agents.

  • 2 cups leftover chicken, shredded
  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, sliced
  • 1 smallish onion, diced
  • 8-10 cloves garlic
  • 10 cups chicken broth
  • 1-2 cups farfallini or other soup pasta
  • juice and zest of one lemon

Heat oil in a heavy pot and saute garlic and onions until they are yellow from the oil (2 minutes or so).  Add carrots and saute until crisp-tender.  Add chicken broth, bring to a boil and then simmer for 15-20 minutes to let the garlic come out.  Add farfallini (more if you like a thick soup, less if, like me, you like a brothy soup).  Simmer for about 5-7 minutes, then stir in lemon zest, lemon juice, and chicken.  Simmer until it is all incorporated and well blended.  Season with salt and pepper if necessary.

**You can add two handfuls of spinach towards the end and just simmer till bright green but not wilted.  You’ll probably need to thin the soup with more broth if you add this

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