Dad’s Chicken Soup is a favorite soup in our household. Aside from figs (grown on my dad’s trees), this soup is the only thing Dan will ask for when we visit my folks. Make your own broth or use a good quality, low-sodium store brand chicken stock.
I prefer to cut the vegetables in a consistent size when preparing the soup ingredients. I like a spoonful of all the flavors, instead of one vegetable crowding another out. Keep in mind the longer the soup rests the more liquid the pasta or rice will absorb and it may become more stew-like. Serve immediately or prepare the pasta separately and add just before serving.
Of course you could make this vegetarian by substituting the chicken broth and chicken with low-sodium vegetable broth and use 3 cups of prepared white beans. hmmm… then it wouldn’t be a Chicken Soup then, would it?
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion (about 5 ounces), chopped
- 2 teaspoons chopped fresh garlic
- 2 ribs (about 4 ounces) celery, chopped
- 2 medium carrots (about 10 ounces), chopped
- 6 cups low-sodium chicken broth
- 1 pound skinless chicken breast (whole)
- 1 (14.5-ounce) can diced tomatoes
- ½ teaspoon lemon pepper seasoning
- 2 teaspoons Italian herbs blend
- ½ teaspoon turmeric powder
- ¼ teaspoon rosemary powder
- 1 dried bay leaf, dried
- ½ cup dry orzo noodles (substitute brown rice for a gluten-free soup)
- 1 tablespoon fresh lemon juice
- Sea salt
- Freshly cracked pepper
- In a 3-quart pan, sauté the onions in olive oil over medium heat. Cook and stir the onions until they become tender; add the garlic, celery, and carrots. Continue to cook for 8 minutes.
- Add the broth, chicken, tomatoes, lemon pepper, herbs, turmeric, rosemary, and bay leaf; cover and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes.
- Remove the chicken breast; shred chicken using two forks and add back to the broth.
- Add the orzo and cook for an additional 8-10 minutes.
- Season to taste with lemon juice, salt and pepper.