Lemon-Chicken Noodle Soup

Oh, yeah. We’re going there. Your favourite chicken soup just got sassier.

2 tbsp extra-virgin olive oil

1 medium onion, peeled and diced

3 large carrots, peeled and diced

3 stalks celery (including the leaves), diced

3 cloves garlic

1/2 tsp coriander

1/2 tsp ground cumin

Pinch of chili powder (optional)

2 chicken breasts, bone in and skin on

1/2 cup white wine

4 cups chicken stock

2 cups water

2 tbsp lemon juice

1 tbsp lime juice

1 tbsp lemon zest

1 tbsp lime zest

1/2 cup frozen peas

1/2 cup corn kernels

2 tbsp chopped cilantro

1 tsp freshly cracked black pepper

1 tsp salt

Egg noodles
(see Homemade Egg Noodle recipe)

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions, carrots and celery, and cook them for 2 to 3 minutes, stirring occasionally. Stir in the garlic, coriander, cumin and chili powder, and push the veggies to the sides to make room to brown the chicken breasts.

Place the chicken skin-side down in the pot, and cook for 1 minute (just long enough to get some colour). Turn it over, and cook 1 minute on the other side. Add the wine, and deglaze. Next, add the chicken stock, water, lemon and lime juice, lemon and lime zest and black pepper. Bring to a boil, cover and reduce the heat to low. Let simmer 1 hour. Taste, and adjust the salt, pepper and lemon to your liking. Remove the chicken, shred it and add it back to the pot along with the frozen peas and corn kernels. Stir in the chopped cilantro, and ladle the hot soup into bowls filled with homemade egg noodles. t8n