National Chicken Noodle Soup Day!

Happy National Chicken Noodle Soup Day everyone! Did you know that up here in the North Country you have access to locally, pasture-raised chicken? Make sure to look through GardenShare’s annual Local Food Guide as a place to find farms that sell chicken! There is also a list of farmers' markets, farm stands, U-pick orchards, restaurants, grocers, and other outlets that offer food raised in St. Lawrence County.

Here is an easy 30-minute recipe for Chicken Noodle Soup!

Ingredients:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth
• 1 teaspoon pepper, or to taste
• 12 ounces  your favorite noodles or pasta
• 2 cups shredded cooked chicken
• 1 tablespoon lemon juice, optional
• salt, to taste

Directions:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference.

This soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Source of the recipe: http://www.averiecooks.com/2015/09/easy-30-minute-homemade-chicken-noodle-soup.html