Monday to Friday Chicken Noodle Soup

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 8 small carrots, peeled and thinly sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 clove garlic, pierced with a toothpick
  • 12 ounces boneless, skinless chicken breast
  • 1/3 cup, packed parsley or dill leaves
  • 2 cups fine egg noodles (dry)
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper
Directions

Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.


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