Chicken Soup with Chervil & Fresh Lemon Juice

Chervil and Lemon lift this chicken soup.  There are so many wonderful varieties of chicken soup!

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 4 celery ribs, chopped
• 4 carrots, peeled and chopped
• 2 tablespoons fresh minced parsley
• Coarse salt and cracked black pepper, to taste
• 1 teaspoon fines herbes
• 1 teaspoon chervil
• 2 or 3 skinless, bone-in chicken breast halves
• 6 cups chicken stock or broth
• 1 cup dry white wine
• 8 ounces wide egg noodles, or 1 cup orzo
• Juice of 1 lemon
• Fresh parsley (optional)

METHOD

In a large soup pot over medium-low heat, heat the oil and add the onion, celery, carrots, and fresh parsley, seasoning with salt and pepper.  Sprinkle the vegetable mixture with the fines herbes and chervil.

When the vegetables are tender and fragrant, add the chicken, seasoning the breasts with salt and pepper.  Pour in the stock and wine.  Cover and simmer for 20 to 30 minutes, or until the chicken is tender to slide easily off the bone.

Remove the chicken (and any bones) from the pot; cool.  Remove the meat from the bones; tear the meat into bite-size pieces.

Meanwhile,, add the noodles to the broth and vegetable mixture.  Simmer until the noodles are tender; turn off the heat and add the chicken pieces.

Add the lemon juice and adjust seasoning if necessary.  Garnish with additional fresh parsley if desired.

Serves: 10

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Reprinted with permission from© Hodges, Anne-Marie, Culinary Confessions of the PTA Divas, published by Menasha Ridge Press click for book review

 

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