Hearty Chicken Noodle Soup
A home-cooked favorite, this savory chicken noodle soup is perfect for rainy, windy days.
What you need:
¼ cup olive oil
2 chicken breasts, cubed (1 lb. total)
1 cup yellow onion, diced
1 cup celery, diced
½ cup carrots, diced
½ cup red peppers, diced
1 cup green peppers, diced
3 cups cabbage, chopped
1 tbsp garlic, minced
1 tsp ground coriander seeds
1 tsp dried thyme
Freshly ground pepper, to taste
1 bay leaf
3 cups chicken broth, no salt added product
4 cups water
2 tbsp lemon juice
1 ½ small pasta (small shells or the like)
¼ cup freshly chopped parsley
To make the soup:
In a 4-quart heavy-bottomed pot, heat oil over medium-high heat for 1 minute, then add cubed chicken breast and brown lightly.
Add all vegetables and spices and cook for 8-10 minutes, stirring frequently.
Add water, broth and lemon juice to pot.
Cover, turn to high heat and bring to a boil, about 2 minutes.
Reduce heat and let simmer for 20 minutes.
Add small pasta and finish simmering, 5-10 minutes, depending on size of pasta.
Sprinkle with fresh parsley and serve.