It’s a great time to indulge in some soup for the soul! I hope this Lemony Chicken Noodle Soup wins!
If you haven’t seen already, we have a new header on the home page! Yes, these are all our own foodie pics, as well as our own featured Little Yellow Kitchen! We decided that it’s about time to let the world see the real LYK!
So, now that we spent all that time cooking a chicken from scratch, its time to really reap the benefits of labor. From what I learned from my mother, a chicken (or Thanksgiving turkey) is the gift that keeps on giving. Leftovers are always delicious, and it is the perfect addition to a sourdough bread sandwich. But when the meats of your labor are all gone, and all that is left are the skin and bones, there is still so much more flavor to harvest. Yes, we are talking about homemade lemon chicken noodle soup.
Our rosemary plant outside was growing wild. Check out these flowers! We plucked them off before chopping the rosemary, but i bet they would taste fine…?
Veggies. Add lots and lots of veggies. Our theory: the more, the merrier!
This lemon-y homemade delight is definitely some soup for the soul. All that love and extra toiling, really pays off!
If you haven’t already been curious as to why we didn’t go crazy with pictures this time, well, it’s largely due to the simple fact that a chicken carcass isn’t the most photo friendly piece of food. The process may not be pretty, but the result sure is! Happy cooking!
1 chicken frame
fresh rosemary, finely chopped
fresh thyme, finely chopped
juice of 2 lemons, peel of 1 lemon
1 onion, chopped
4-5 stalks of celery, chopped
4-5 carrots, peeled and chopped
1 16 oz package of sliced crimini mushrooms
3 green onions, chopped
1/2 cup uncooked red quinoa
3/4 lb piccolini farfalle pasta (baby bow ties)
Salt to taste
1 tsp Pepper
1. Pick through the chicken frame (that’s just a fancy way to say “carcass”), to glean as much leftover meat as you can. Usually, there is still so much left on the bone, it’s just hidden. Normally, I leave just a little breast meat on the frame so that there is a nice mixture of dark and white meat in the soup. Put meat aside.
2. Fill up your biggest pot with water and start the heat. When it is almost boiling, drop in the chicken frame, along with some salt and a sprig of rosemary. Let simmer on medium or medium-low for at least an hour and a half. The longer you can withstand the tantalizing aromatics, the richer the broth will be.
3. Strain the broth. This is so important to do, because it strains out any small bones or unwanted skin and fat.
4. Pour the strained broth back into the pot, and bring back up to a simmer. Toss in the carrots, celery, onion, mushrooms, chopped herbs, pepper, salt, lemon juice and lemon peel, and cover. Let simmer for another 15 minutes. Add in the uncooked red quinoa and cover, but remember to stir occasionally.
5. Toss in the cooked chicken that was set aside earlier. In the last 7-8 minutes of cooking, add in the pasta. Once the noodles are cooked through, it’s ready to serve!
Little Yellow Note: If there wasn’t enough chicken picked off the frame, feel free to quickly cook up a few chicken breasts/tenderloins to pump up the protein!
From the Little Yellow Kitchen