One thing I love about soup is you can make it in 30 minutes. Of course if you have the time to let it simmer for hours it’s always the way to go, but these days I opt for the quick meals. The weather has been back and forth from 20 degrees with snow to 50 degrees with clear skies and of course everything in between. I love this. You can tell spring is right around the corner and as quick as the snow comes it goes. The downfall is keeping your immunity strong. So any chance I get I make soup.
This came together quick and easy. I used mild Italian chicken sausage, something different with plenty of flavoring. To the broth I added dill, thyme, and 2 meyer lemons- zest and juice. This made for a vibrant broth which was pretty delicious! For the veggies I used leek, celery, and carrot. Simple and warming.
Lemon Chicken Noodle Soup
- 2 links chicken mild Italian sausage (1/2-3/4 lb)
- olive oil
- 2 small-medium leeks, sliced thin
- 1 cup, chopped celery
- 1 cup shredded carrot
- 1/2 cup fresh parsley leaves
- 4 cups water
- 2 tablespoons, Better Than Bouillon chicken base
- 2 meyer lemons, zest and juice
- 1/2 tsp garlic powder
- 1/2 tsp dill
- 1/2 tsp thyme
- whole wheat elbows
- pecorino romano
- Place sausage links in a skillet and cook in a 350° oven for 15 minutes or until just cooked through. Set aside.
- In a medium pot heat up a tablespoon of olive oil over medium-high heat. Add the leek, celery, and carrot cooking for 5 minutes until fragrant and starting to brown. Season with s&p.
- Add the water, chicken base, parsley, meyer lemon juice and zest, garlic powder, dill, and thyme. Bring to a low simmer.
- Slice the sausage into 1/4 inch rounds and add to broth. Simmer 10 minutes adjusting seasonings if needed.
- Cook elbows until just al dente and add to soup.
- Serve topped with fresh grated pecorino romano.