Being 30 comes at a cost … it’s expensive. Literally expensive. The work days whiz by, in general days are shorter, life is longer (as are to-do lists) and responsibilities just keep on coming. Sometimes, there’s nothing better than a little something warm and familiar to remind you of where you’ve been, who you are and frankly to keep you sane. Today, we’re coming to the realization that life is full of wonderful ingredients that we leave untouched on the table for others to claim or simply discard whimsically on a tailspin’s notice. That trend is ending today!
Yesterday, we made homemade chicken stock and now you’re wondering what in the world to do with the product of your efforts. No, this ain’t your granny’s lemonade analogy – but it is certainly lemon chicken soup choked full of deliciousness. Keep reading and make yourself a bowl … after all, if you don’t make one for yourself, who will?
What you’ll need:
- Homemade chicken stock (yep, you made it yesterday). You can use store bought (no judgement, here).
- Chicken (from the batch of stock you made). Shredded.
- 4 carrots. Peeled, quartered and cut into half inch pieces.
- 4 stalks of celery. Cut diagonally into half inch pieces.
- 4 lemons. 2 juiced right in the pot and the other 2 cut into rings.
- 1 can of chickpeas. Drained.
- 1 can of black olives. Whole (so those who don’t appreciate olives can easily remove them).
- a healthy handful of Italian parsley. Chopped.
- 1 cup of pasta (shape of your choice or whatever is in your pantry).
What you’ll do:
- Bring stock (from yesterday to boil) and add pasta. Cook about 5 minutes.
- Add lemon juice, celery and carrots. Cook for about 5 more minutes. Until carrots and celery are relatively tender.
- Add chickpeas, olives and shredded chicken. Reduce heat to medium-low.
- Before serving add sliced lemons and parsley.
* This soup will freeze quite well. FYI.