How did this happen, how did summer come to an end already? How is it possible that this Saturday marks the official start of autumn in the Northern Hemisphere? How are we only 3 months away from Christmas and the end of the year? It’s crazy how fast this year has gone by. Well, we better try to pack in as much as possible before the busy holiday season. Along the way we’ll need hearty nourishment,like this spicy-lemony soup, to keep us energized and warm.
For me one major part of autumn is soup. Though I eat soup year-round, autumn is when soup season really gets rolling in the Spicie Foodie casa.
Ever since I was a little girl I loved squeezing some lime or lemon juice into the warm soups my mother made for us. I loved how as the citrusy liquid touched the broth it turned from clear to a slight cloudiness. I’d dip my spoon for a taste and my mouth rejoiced of how delicious the flavours came together. I still love adding either lime or lemon juice to my soups. The smells transform me to my childhood and it always brightens my heart and tummy.
To celebrate the official start of autumn I made this spicy and lemony soup. It is a twist on a classic chicken noodle soup with elements of Asian flavours to liven it up. There’s also a sprinkling of my childhood memories. And if you’re in a mood for something spicy this will really hit the spot.
- 1 chicken carcass
- 1-2 raw chicken breast
- 2 medium carrots, peeled and sliced
- 2 celery stalks with leaves, sliced
- 1 medium onion, peeled and roughly chopped
- 4 large garlic cloves, peeled and minced
- 1 stalk of lemon grass, bruised
- 2 or more fresh red Bird’s Eye (Thai) chilies*, stem removed and pierced or sliced (slicing will make soup spicier)
- 1 bunch of flat parsley leaves, roughly chopped
- sea salt to taste
- ground black pepper, optional and to taste
- cooked noodles of choice
- Place carcass and breast in a large pot with enough water to cover, bring to a boil. Drain and rinse out pot, carcass and breasts. Place the carcass and breasts back in the pot with fresh water and bring to a boil. Simmer until the chicken breasts have cooked through. Reserving the broth, strain to remove the carcass and chicken breasts. Set the breasts and carcass aside to cool.
- While the chicken is cooling down add all remaining ingredients to the boiled broth. Make sure there is enough liquid to cover the vegetables, and if not add more water. Simmer under medium heat until the vegetables have soften. In the mean time and if the chicken has cooled down enough to handle, shred the breast and pick through the carcass for additional meat, if desired. Taste the broth to make sure a good taste has develop, if not continue to simmer until satisfied. Add the shredded meat to the broth and simmer for a few more minutes, then taste and adjust seasoning before serving.
- Right before serving place cooked noodles in the bowl and pour the chicken soup over. If desired serve alongside grilled cheese sandwiches.
This soup was really good! It is lemony, a bit spicy, and always makes my belly happy. This time I served it with grilled cheese sandwiches for dinner and a nice change to our regular dinners.
I hope you are all having a great weekend and that you welcome autumn in a fun way. Now let’s hope the winter weather takes much longer to arrive.