Name: Monday to Friday Chicken Noodle Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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; 8 small carrots, peeled and thinly sliced; 4 cups chicken broth; 2 cups water; 1 clove garlic, pierced with a toothpick

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Recipe courtesy of Michele Urvater

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

Yield:: 4 servings

Ingredients

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
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick

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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