Red Chillie Chicken Soup with Lemon and 3 Veg

soup final

Aaaand it’s cold outside!  Not ready in the least for the snow (and I am praying that the Polar Vortex doesn’t come back!), but I am ready to eat for the cooler weather.  My favourite meal to create, and invent, is soup.  Love it.  There is always something new, always new combinations of vegetables to try.  This is a perennial favourite…the lemon gives just the right punch to the broth, which is full of delicious veggies and some crushed red chillie for good measure.  This soup is not spicy at all, just flavourful.  Super quick to make – and if you buy an already roasted whole chicken on the way home from work, it cooks up in about 20 minutes!  How’s that for quick and hot???

 

RED CHILLIE CHICKEN SOUP WITH LEMON & 3 VEG

2 X 900ML Boxes of Low Sodium Chicken Broth
2 Chicken Breasts, chopped into small pieces (or about 3 cups of chicken from Store-bought whole Chicken)
2 Carrots, cut into 1/4″ cubes
2 Celery stalks, cut into 1/4″ pieces
1 small bunch of Rapini, bottom inch removed and chopped
1 small Onion, minced
Juice of 3 lemons
Few pinches of Crushed Red Chillies (I probably use about 4-5)
2 Bay leaves
S&P to taste
Parsley, chopped
Fresh grated Parmesan

 

Turn oven on to 350 degrees to roast chicken breasts.  Season chicken with kosher salt and fresh pepper, and then place in oven for about 20 minutes or so, until no longer pink on the inside.

 

Over medium high heat, empty both boxes of Chicken Broth into large pot.  Add 2 Bay leaves, pinches of Crushed Red Chillies, and Lemon juice.
broth with fresh lemons

 

Cube the Carrots, chop the Celery and Rapini, and mince the Onion.  Add to the broth mixture, and cook over medium high heat about 20 minutes.  Finely chop parsley and set aside to top the soup once cooked.
veggies chopped

 

Once chicken is cooked, chop into small pieces, and then add to pot.
chopped chicken

 

At this point, you can opt to add noodles.  I find that VERY small noodles work best (small shell, bullet, star)…here I have broken Capellini into small hunks about 1 inch long.  Add about 1/4 cup of noodle…any more and too much of the broth will get absorbed.  If you think that it’s not ‘soupy’ enough, you can always add water to your liking but remember it will dilute the flavour.  Cook for another 5 minutes or so.

To serve, ladel into individual bowls.  Top with a fresh crack of pepper, fresh grated Parmesan cheese, and fresh chopped Parsley.

 

 soup final

Mangiamo!  Let’s eat!

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