Chicken Fideo Soup

🧂 Ingredients

• 3 T Extra Virgin Olive Oil

  divided
• 1 Medium Sweet Onion

  diced
• 2 Medium Carrots

  peeled and diced
• 2 Celery Stalks

  diced, leaves reserved
• 1 T Fresh Thyme

  crushed
• 1 lb Boneless Skinless Chicken Breasts

  cut into 1" cubes
• Salt and Black Pepper

  to taste
• 8 c Low Sodium Chicken Stock

  divided
• 1 cup Fideo Noodles

  cooked and drained
• 1 T Fresh Lemon Zest
• 1 T Fresh Lemon Juice
• 1/4 t Ground or Freshly Grated Nutmeg
• Freshly Grated Parmesan Cheese

  to taste
• Fresh Parsley and Thyme

  optional garnish

Instructions

• 1 Heat 2 T. of extra virgin olive oil over medium heat in a large stockpot or
  Dutch Oven.
• 2 Add onion and sauté 2 minutes until just beginning to soften.
• 3 Add carrots, celery (including the leaves), and thyme and sauté for 4 minutes.
• 4 Add chicken, salt, pepper, and 4 cups of chicken stock.
• 5 Partially cover and simmer for 20 minutes or until the chicken is cooked through
  and the vegetables are tender.
• 6 While the soup is simmering, cook the Fideo noodles according to the package
  directions in the remaining broth until al dente. Rese
• 7 Reserve 2 cups of cooking liquid before draining pasta.
• 8 Drain pasta and transfer to a medium bowl and toss with remaining olive oil.
  Cover and set aside.
• 9 Just before serving, add Fideo noodles to the soup. Stir and remove from heat.
• 10 Add lemon zest, lemon juice, and nutmeg.
• 11 If soup is too thick, add a little bit of the reserved cooking liquid to reach
  desired consistency.
• 12 To serve, divide among individual serving bowls. Add freshly grated Parmesan
  cheese.
• 13 Garnish with additional fresh cracked pepper and fresh parsley and thyme if
  desired.

Nutrition Info