Monday to Friday Chicken Noodle Soup
Recipe courtesy of
Michele Urvater
- Total:
- 25 min
- Prep:
- 5 min
- Cook:
- 20 min
- Yield:
- 4 servings
Ingredients
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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