Sopa de Pollo con Fideos de Pollo Asado

Ingredientes

• 1 1/2 TBS Olive Oil
• 3 medium ribs Celery (– medium dice (about 1 slightly heaping cup))
• 2 large Carrots (– peeled, halved lengthwise, and cut crosswise into 1/2-inch pieces (about 1 1/4 slightly heaping cups))
• 1 small Yellow Onion (– peeled and medium dice (about 1 1/4 cup))
• 1 tsp Italian Seasoning
• 3-4 cloves Garlic (– peeled and minced)
• 8 whole Chicken Bouillon Cubes (– dissolved in 8 cups of hot water (substitute: 8 Cups Low-Sodium Chicken Stock))
• 8 sprigs Fresh Italian Parsley (– plus 1 tablespoon minced; DIVIDED)
• 5 sprigs Fresh Thyme
• 2 whole Dry Bay Leaves
• 3 TBS Cornstarch
• 1/4 Cup Filtered Water
• 5-6 ounces Egg Noodles
• 1 (2 to 2.5 pounds) Rotisserie Chicken
• 2 cups Swiss Chard (– stemmed and leaves torn into 1-inch pieces; OPTIONAL)
• 1/2 large Lemon (– juiced (about 2 tablespoons), or more to taste)
• As Needed Kosher Salt and Ground Black Pepper

Preparación

1. 1

   Sauté Aromatics: Heat the oil in a Dutch oven or heavy-bottom pot over medium heat. Once the oil is shimmering, add the onions, carrots, and celery. Season with Italian seasoning, 2 teaspoons of salt, and a heaping ½ teaspoon of pepper. Cook, stirring occasionally, until the onions are almost softened, but not browned, about 3-5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.

2. 2

   Add Stock and Herbs: Add the chicken stock, parsley sprigs, thyme sprigs, and bay leaves to the pot. Then increase the heat to high. (SEE NOTES)

3. 3

   Add Slurry, Bring to Gently Boil: In a small bowl, combine the cornstarch and water to form a smooth slurry (paste). Once the soup is simmering, stir the slurry into the soup and let the soup come to a gentle boil.

4. 4

   Add the Egg Noodles: Add the egg noodles to the pot and continue to gently boil for 2 minutes, reducing the heat as necessary to prevent the soup from rapidly boiling.

5. 5

   Add the Rotisserie Chicken and Optional Swiss Chard: Add the shredded rotisserie chicken and Swiss chard to the pot, if using. Cook, stirring occasionally, for about 2-4 minutes, or until noodles are just shy of al dente.

6. 6

   Remove Herb Sprigs and Bay Leaves: Use a slotted spoon to remove and discard the sprigs of parsley and thyme, along with the bay leaves.

7. 7

   Add Minced Parsley, Lemon Juice; Adjust for Taste: Turn the heat off underneath the pot and stir the tablespoon of minced parsley and the juice of half a lemon into the soup. Then use a spoon and taste the soup. Next, adjust the soup to suit your tastebuds, adding more salt and pepper for overall flavor, herbs for freshness, and lemon juice for acidity.

8. 8

   Serve Rotisserie Chicken Noodle Soup: Ladle chicken noodle soup into serving bowls and garnish with more fresh herbs and grated parmesan if using. Enjoy warm.