Recipe courtesy of Michele Urvater
Monday to Friday Chicken Noodle Soup
- 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.
