I am really excited about today’s post. This is one of my favorite Live Love Pasta Originals lately. I am all about the soup this season. Never before in my life have I eaten as much soup as I have this fall. I think there are 2 reasons for that. 1. It is cold out and soup is good when it is cold. 2. It gives me an excuse to use my pretty Caribbean colored dutch oven. And that makes me happy. And, since it is only going to get colder this winter I see a lot of soup in my future.
This is one of my favorite soups that we have made yet. I like to throw as many vegetables into soups that I can. Feel free to add your favorite vegetables too. Sometimes, the lemon flavor gets over powered by other flavors and you forget it is ever there. We were really hoping that the lemon flavor would stand up to the rest of the ingredients. Luckily, it did. You could definitely taste the lemon and I think that is what makes this soup different from other chicken noodle soups. We did add a little heavy cream but the pastina is so small that it made it even more creamy. Which to me is a good thing. If you can’t find pastina you could try ditalini or cut spaghetti. I think a small noodle is best though.
Here is what you’ll need
Saute the garlic and shallot with olive oil
Add the carrots, celery, and flour
Add the thyme, parsley, salt, and pepper
Add the chicken, lemon juice, and wine. Let the sauce thicken. Add the chicken broth and bring to a boil.
Once it comes to a boil add the green beans, lima beans, and the pastina
Cook the pastina according to the directions on the package
Remove from heat and add just a little creamEnjoy with or without oyster crackers. I am a without girl myself but Cliff loves crackers with his soup.Creamy Lemon Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 shallot, diced
- 1 carrots, sliced into half moons
- 3 celery sticks, chopped
- 1 tbsp flour
- sprig of thyme
- chopped fresh parsley
- 1 tbsp chopped fresh parsley
- salt
- pepper
- meat of 1 rotisserie chicken, shredded
- juice of 2 lemons
- 1 cup white wine
- 8 cup low sodium chicken broth
- 1 cup uncooked pastina
- 1 cup lima beans
- 1 cup frozen green beans
- 1/2 cup heavy cream
Instructions
- Heat olive oil over medium heat in a large pot or dutch oven.
- Saute the garlic and shallot until fragrant.
- Add the carrots, celery, and flour.The flour and oil should form a paste.
- Cook about 2 minutes.
- Add the thyme, parsley, and a pinch of salt and pepper. Add the wine and lemon juice and let it cook until the sauce thickens a bit.
- Add the chicken and the chicken broth. Bring to a boil.
- Add the pastina, lima beans, and green beans.
- Cook according to the directions on the box of pasta. We cooked for 6 minutes
- Once pasta is cooked through remove from heat.
- Add 1 cup of heavy cream.
- Stir. Remove the sprig of thyme before serving.