Chef's Ed

Chicken Noodle Soup

Yield 7 (2 cup portions)

Ingredients 

2 tablespoons olive oil

1 1/2 pounds, skinless boneless chicken breasts

10 cups water

(to make your own chicken stock- recipe below)

3 cloves garlic, minced

1 medium yellow onion

3 stalks celery diced

3 medium carrots, diced

3/4 teaspoon of dried thyme 

1/2 teaspoon of dried rosemary

1/4 teaspoon of Celery Salt

4 ounces of baby portobello mushrooms

2 cups of baby spinach  

1 pound (3 medium-sized) summer squash (or you

can use 3 med zucchini )-spiralized 

2 tablespoon of fresh lemon juice

3 tablespoon of fresh chopped flat leave parsley 

Make Chicken Stock

10 cups of cold water

1 1/2 pounds of boneless, skinless Chicken breasts

2 large diced carrots

2 stalks of large diced celery

1 small onion, chopped

1 tablespoon of black pepper corns

2 bay leaves

Method

-In a large stock pot, add all the above ingredients, bring to a boil, than simmer for at least an hour.

-Remove the chicken, and set it aside to cool.

-Strain the stock and vegetables, through a fine strainer 

( You should have 10 cups of stock) set aside

-When the chicken is cooled, using your hands shred the chicken, set aside.

Method for Soup

-In a large stock pan, heat the olive oil over medium heat.

-Add the chopped celery, carrots, onion ad garlic, lower the heat, sweat the vegetables about 4 minutes, than add the dried thyme, rosemary, celery salt, stir until fragrant, about 1 minute.

-Add the ten cups of your homemade stock, ( or you can use 8 cups store bought and 2 cups water) to the stockpot, with the chicken, spinach, and mushrooms and bring to a boil, lower the heat, and simmer for about 15 minutes -than add the spiralized summer squash, and cook for about 5 minutes 

-Add Salt and Black pepper to taste.

-Finally add the lemon juice, and the parsley. Serve immediately or divide into 2 cup store containers, to freeze.

In any event Enjoy Chef Ed