No. 1 : Quick Recipe
Lemon Chicken Soup
- 2 TB Avocado or Grapeseed Oil
- 1 Cup Chopped Yellow Onion
- About 2 Cups Spiralized Carrots, (or Egg Noodles, your choice)
- 1 Cup Chopped Celery
- ½ Tsp Turmeric
- ½ Tsp EACH Sea Salt and Freshly Ground Pepper
- 1 Tsp Worcestershire Sauce
- 2 Grated Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 8 Cups Low Salt or Chicken Stock
- 2 TB + Lemon Juice
- Additional Sea Salt and Freshly Ground Black Pepper to taste
Warm the oil over medium high heat and then add the onion and celery along with the turmeric, salt and pepper to a large stockpot. Sauté over medium heat for about 7 -8 minutes, or until the onions are soft and transparent. Add the garlic and cook and stir until aromatic, about one minute. Add the Worcestershire.
Add the chicken to the pot along with the stock. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes or until the chicken is cooked through, (165F on an instant read thermometer).
Remove the chicken from the pot. Using two forks, shred the chicken. Taste the soup and season to taste with salt and pepper.
Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 4 minutes for spiralized carrots and about 7 minutes for noodles). Return the shredded chicken to the pot and squeeze in the lemon and stir. Taste and season again with salt and pepper and additional lemon juice if needed,
No. 2 : Kitchen Scoop
Homemade chicken soup can taste bland and boring. The secret to yummy chicken soup is to season well, and add sautéed onions, celery and garlic to start your soup base. I like to use a little Worcestershire sauce to add umami, (or a flavor of richness) to the soup, as well.
No. 3 : Clever Idea
Lemon juice is a Chef’s secret ingredient. When a soup, a stew or a sauce tastes “flat”, try squeezing in a little lemon juice – start with a teaspoon and keep tasting and adding until your food tastes bright and lively.
No. 4 : Wine FIND of the Week
Martin Codex Albariño
Rias Baixas Spain
Albariño (“alba-reen-yo”), is the name of the grape AND the wine from the coast of the Iberian Peninsula in Spain. Delightfully refreshing, its full of rich stone fruit flavors, (peaches and nectarines), and zippy acidity. Albarino is a great choice for light meats and veggie dishes with lemon or grassy flavors. Its always a go-to with Mexican food too, if it has lots of cilantro!