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All Souls Feel Better With Chicken Soup

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The Tampa Tribune

Published: February 6, 2008

Nothing says "I love you" more eloquently than a fragrant bowl of homemade chicken soup. And with convenient stocks and broths in your grocery, it's easier than ever to nurture your sweeties with a soul-infused bowl of goodness.

For a no-hassle version of this soup, use a rotisserie chicken from the deli. Remove and discard the skin and fat, and toss the chicken right into the broth (the bones will add flavor to canned broth).

Breathe in the love, banish a nasty cold, and open hearts and sinuses.

ALL BETTER CHICKEN SOUP WITH CHERVIL AND FRESH LEMON JUICE

3 tablespoons olive oil

1 medium onion, chopped

4 celery ribs, chopped

4 carrots, peeled and chopped

2 tablespoons freshly minced parsley

Coarse salt and cracked black pepper to taste

1 teaspoon fines herbs
1 teaspoon chervil

2 or 3 skinless, bone-in chicken breasts
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)

In pot over medium-low heat, heat oil and cook onion, celery, carrots and parsley, seasoning with salt and pepper. Sprinkle vegetable mixture with fines herbs and chervil.

When vegetables are tender, add chicken, seasoning breasts with salt and pepper. Pour in stock and wine. Cover; simmer 20 to 30 minutes, or until chicken is tender enough to slide off bone. Remove chicken and any bones; cool. Remove meat from bones; tear meat into bite-size pieces.

Add noodles to broth and vegetable mixture. Simmer until noodles are tender. Turn off heat. Add chicken pieces. Add lemon juice and adjust seasoning if necessary. Garnish with additional parsley.

Serves 6.

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