Recipe courtesy of Michele Urvater

Monday to Friday Chicken Noodle Soup

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. 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.