Lemon Rosemary Chicken Noodle

I may have a new favorite soup - Lemon Rosemary Chicken Noodle - so yummy!  I had a bowl at a local deli counter last week and replicated it at home this weekend with help from some online recipes.  The lemon must act as an appetite stimulant 'cause I just want to keep eating more and more.  The actual temperature outside was a little warmer on Saturday, when we shopped for the ingredients, but it was windy and dismal.  The grocery market had fragrant little clumps of rosemary:

But we decided to visit the local greenhouse instead.  It's a wonderful place to stop in on a cold mid-winter day.  Somedays we make it a quick stop on the way to school to just walk around, smelling the dirt and just plain greenness of the place. (they also have little complimentary cups of coffee!)  We bought a potted rosemary plant for our soup:

Kate helped make the soup and John made cheddar crackers from scratch.  The recipes are below.

Lemon Rosemary Chicken Noodle Soup

2 chicken breasts, cooked (or leftover roasted chicken), pulled and diced

3 Tbsp olive oil

1 medium onion, diced

2 medium carrots, peeled, halved, cut in half-moons

2 medium celery ribs, chopped

2 garlic cloves, minced

2 tsp lemon zest

1 Tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)

1 bay leaf

Juice of two lemons

2 quarts chicken broth

8 oz. fettuccine noodles

2 Tbsp cornstarch (plus cold water to dissolve)

Kosher salt and freshly ground pepper

Add oil to stockpot and sauté onions, carrots, celery, garlic, lemon zest and rosemary for a few minutes.  Add lemon juice, broth and bay leaf.  Allow to simmer for 15-20 minutes.  Break pasta into 2-3 inch pieces and add to pot.  Add chicken.  Stir in cornstarch mixture.  Adjust seasoning with salt and pepper.

Easy Cheddar Crackers

 1 cup all-purpose flour

1 cup shredded cheddar cheese

1 Tbsp butter, softened

1/3 cup milk

Combine flour and cheese in a small bowl.  Mix in the softened butter.  Gradually add ilk until moist.  Turn onto a floured surface and knead 8-10 times. 

Roll dough into a thin rectangle & cut into squares, strip, or shapes (with cookie cutter).  Pizza cutter works great for this step.

Bake on ungreased baking sheets in a 350 degree oven for 25 minutes or until golden brown.  Let cool completely before removing from baking sheets.  Store in airtight containers.