Chicken Fideo Soup

🧂 Ingredients

• 3 Tablespoons olive oil
• 1 medium onion

  diced
• 2 medium carrots

  peeled and diced
• 2 stalks celery with leaves

  diced
• 1 Tablespoons fresh thyme or 3/4 teas dried thyme
• 1 lb boneless skinless chicken breasts

  cut into 1 inch cubes
• 8 cups chicken stock

  divided
• 1 cup Fideo noodles

  cooked and drained
• 1 Tablespoons fresh lemon zest
• 1 Tablespoons fresh lemon juice
• ¼ teaspoon ground or freshly grated nutmeg
• Salt & Pepper

  to taste
• Freshly Shredded Parmesan cheese to garnish

Instructions

• 1 Heat 2 tablespoons of olive oil over medium heat in a large stock pot. Add the
  diced onion and saute until just beginning to soften. Add the carrots, celery
  including the leaves and thyme. Saute an for about 4 minutes.
• 2 Add the chicken, salt, pepper and 4 cups of the chicken stock to the pot. Give
  it a stir and cover partially. Simmer for 20 minutes or until the chicken is
  cooked through and vegetables are tender.
• 3 While the soup is simmering, cook the fideo noodles in the remaining broth
  according to the package instructions. Reserve 2 cups of the pasta water. Drain
  the fideo and toss with remaining olive oil. Cover and set aside.
• 4 Add the lemon zest, lemon juice and nutmeg to the soup. Stir and if it is too
  thick add a little of the reserved pasta water until the desired consistency is
  reached.
• 5 To serve, divide the fideo noodles into individual serving bowls and top with
  the hot soup. Garnish with a few fresh thyme leaves and freshly shredded
  parmesan cheese.
• 6 Serve with a garden salad and warm crusty rolls.

Nutrition Info