Sopa de pollo con fideos contra la gripe

Ingredientes

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 stalks celery (diced)
• 2 medium carrots (diced)
• 4 (1/2-inch thick) fresh ginger slices (optional)
• 6 cloves garlic (minced)
• 2 bay leaves
• 1/2 teaspoon ground turmeric
• 2 teaspoons adobo seasoning (optional)
• 1 tablespoon salt-free all purpose seasoning (such as Mrs. Dash)
• 1 teaspoon dried thyme
• 8 cups low sodium chicken broth
• 5-6 ounce egg noodles (to preference)
• 2 cups shredded chicken
• Zest of 1 lemon
• 2 tablespoons lemon juice (or more)
• 1/4 cup parsley (chopped)

Preparación

1. 1

   SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.

2. 2

   SIMMER: When the soup reaches a simmer, lower the heat to medium and add the egg noodles. Cook noodles 2 minutes less than package directions. Noodles should be al-dente. Stir in chicken and heat it through, about 1-2 minutes. Add more broth or a splash of water if you prefer a soupier soup.

3. 3

   FINISH: Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley. Taste and adjust with additional salt and pepper. Serve warm.