Did you guys have a good Super Bowl Sunday? We had tons of fun, and out of our group of four, I won our Super Bowl Game! Hello, $15 in Amazon gift cards (totally planning to use them on this book, which comes out today!) Another fun part of our day? We ate SO much delicious food. Buffalo chicken dip, jalapeno poppers, risotto bites, taco dip, pizza, brownies, and Oreo ice cream pie. Between 4 people. It was insane.
After a day full of that, I think we could all use something a little on the light side. Like this soup! It’s light, refreshing, and kind of the perfect soup to get you thinking of spring. If you indulged as much as we did on Sunday, do yourselves a favor and work this soup into your week.
6 cups chicken broth
8 oz small shell pasta
2 boneless, skinless chicken breasts, cut into small strips
juice from 2 lemons
2 tbsp chopped mint leaves
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In a small saucepan, cook the pasta according to package directions, then drain, but leave a little water in the pan so the pasta doesn’t stick together.
In a large saucepan, heat the broth over medium heat and add in the chicken. Simmer until the chicken is firm and cooked through, about 5 minutes.
The broth will likely be cloudy, so remove the chicken and then strain the broth through a cheesecloth lined strainer.
Return the broth to the saucepan and return the chicken to the broth. Add in the lemon juice, mint leaves, salt, pepper, and cayenne pepper and stir together.
Adapted from Fine Cooking Magazine
February 4, 2014
This looks so good!
February 11, 2014
Thanks, Chelsea! I wasn’t sure how the lemon and mint would go together, but it was a really nice combo.