Friday, October 14, 2011

Soup weather

The trees are changing and a few are already bare. We continue to have a lot of rain so even though it isn't very cold yet it seems like an appropriate time for soup. I thought I would share (if anyone is actually reading, that is) one of our favorites. I found this recipe at least 5 years ago on the girltalk blog, and have made it many times (slightly doctored, of course).

I like to roast a chicken in the crockpot using this method which I highly recommend. After picking the chicken I put the bones back in the crockpot, fill it with water and cook a few more hours. I then strain, chill, and skim the fat off the stock before making soup.

Lemon Chicken Soup with Fresh Spinach and Farfalle
2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, finely chopped (I use much more, at least 6 cloves)
2 carrots, diced
8 cups (or more) canned low-salt chicken broth (or stock)
2 cups dried farfalle (bow-tie) pasta
2 cups diced cooked chicken
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel (I use a whole lemon's worth of juice and peel)
½ 10-ounce package ready-to-use spinach leaves, about 6 cups (I generally use more)
Grated Parmesan cheese

Heat the oil in heavy, large pot over medium heat. Add onion and garlic and stir 1 minute. Add carrots and sauté until tender, about 8 minutes.
Add 8 cups broth and bring the soup to boil. Reduce heat to medium-low and simmer to blend flavors, about 20 minutes.
Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes. Mix chicken, lemon juice and lemon peel into soup.
Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about
3 minutes.
Thin the soup with additional chicken broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately.

I generally use these amounts as a guideline. Whenever I make soup it always seems to spontaneously increase in amount (Stone soup, anyone? Such a good picture book). Leftovers are good as well, though the pasta does swell a bit and absorb some broth. Generally the spinach stays at the top so we end up eating most of it the first meal. When I re-heat the leftovers I then add more. The spinach is best right away, just wilted. I love the spinach in this soup, and the lemon and garlic flavor is wonderful. After eating this, you will be spoiled for plain old chicken soup.


  1. Anna, this sounds wonderful! I love chicken and love lemon but would not have thought to put them together. I'll definitely try this recipe the next time I make chicken soup.

  2. You'll have to let me know how you like it:)