RECIPE: Soul-soothing chicken soup in 20 minutes
In the twilight of the year, that semi-quiet time between family festivities and New Year’s Eve, I want warm, cozy comfort in the form of chicken noodle soup. Sometimes I have the energy to make a soup from scratch — homemade stock and all — but, most of the time, such efforts fall by the wayside. That’s when I turn to this semi-homemade version, one that takes only a little bit more time and effort than opening up a can and tastes far more like, well, chicken.
For the broth, I start with 2 quarts of low-sodium boxed chicken broth, which I use to gently poach a couple of small chicken breasts. A relatively slow cooking time ensures the chicken won’t turn dry and stringy. You can make this method work with a single larger breast, but you’ll want to cut the poultry in half through its equator to form thinner cutlets, which will cook in less time.
I like to cook the noodles separately from the broth; this prevents the broth from becoming cloudy with starch and the noodles from overcooking. I prefer small pasta, like orzo, that will snuggle up on a spoon with ease. For the vegetables, I stick with simple, quick-cooking frozen peas and carrots; these really only need a minute in boiling broth to cook through. A squeeze of lemon and a drizzle of olive oil brings this quick meal together.
20-Minute Chicken Noodle Soup
- 2 small (6- to 7-ounces) boneless skinless chicken breasts or 1 (12 ounces) breast cut in half through the equator to form two thin cutlets
- Salt and freshly ground black pepper
- 2 quarts low-sodium chicken broth
- 8 ounces small pasta, such as orzo or pastina
- 8 ounces frozen peas and carrots
- Juice of 1 lemon
- Extra-virgin olive oil, for serving
- Season the chicken with salt and pepper and add to a large pot or Dutch oven. Add the chicken broth. Bring to a rapid simmer over medium-high heat. Reduce to low heat and continue to simmer gently until the chicken is cooked to 155 degrees when measured with a thermometer and no longer pink, 10 to 15 minutes. Periodically, use a small fine mesh strainer or spoon to skim off any scum from the top of the broth.
- Meanwhile, bring a second medium pot of salted water to a boil. Add the pasta and cook until just tender, 5 to 6 minutes. Drain.
- Once the chicken is finished, remove from the pot and transfer to a cutting board. Let cool for a few minutes. Bring the broth in the pot to a rolling boil and add the peas and carrots. Cook for 1 minute to thaw. Remove from the heat.
- Cut the chicken into bite-size pieces and return to the broth. Add the lemon juice and pasta and stir to combine. Season the soup to taste with salt and pepper. Serve drizzled with olive oil.
Nutritional information
Per serving: Per serving: 442 calories (percent of calories from fat, 17), 38 grams protein, 55 grams carbohydrates, 4 grams fiber, 9 grams total fat (2 grams saturated), 62 milligrams cholesterol, 809 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
