revisited: chicken noodle soup

Sadly, Dusty has not been feeling well lately. He has some sort of flu/cold thing that's been lingering for some time now. So for dinner tonight I decided to revisit my favorite chicken noodle soup recipe (recipe follows). As mentioned here. What is your favorite thing to eat when you're sick? Besides this soup, I enjoy cacio e pepe, hot tea, and chilled pink grapefruit. Photograph courtesy of me.

Get-Well Chicken Noodle Soup (revised from this recipe from Bon Appetit)

Ingredients:
16 cups (4 quarts) low-salt chicken stock
4 medium-sized boneless, skinless, chicken breasts

1/2 cup chopped white or yellow onion
2 stalks celery thinly sliced
2-3 carrots peeled and thinly sliced

2 tablespoons butter
2 cloves garlic, crushed
1 1/2 cups chopped broccoli
1 tablespoon fresh lemon juice
8 ounces dried, wide egg noodles
1/2 cup chopped flat leaf parsley

Directions:

1. Combine broth and chicken breasts in a heavy, large, stock pot. Bring broth to boil, then reduce heat, loosely cover, and simmer until chicken is cooked through, about 15 or 20 minutes longer.

2. Remove chicken from broth with a slotted spoon or tongs. Place chicken in a large bowl to chill. Allow broth to cool slightly.

3. Add the onion, celery, and carrots to the broth, simmer until vegetables are just tender, about 8 minutes.

4. Meanwhile melt the butter in a saute pan, add the garlic and broccoli and cook until broccoli is just beginning to brown on one side, about 5 minutes. Remove from heat, and while the pan is still hot add the lemon juice and stir it in with the broccoli, set aside. Shred the chicken into small, bite-sized pieces.

5. Add the broccoli mixture, chicken, and parsley. Simmer for about 5 minutes. Add the egg noodles and cook until just tender, 4-5 minutes. Season with salt and pepper.

Enjoy with a salad of greens and bread.