Herbed Lemon Chicken Noodle Soup

May 23, 2011 by lovelypantry

 

I got this recipe from the back of the Chicken Broth carton. Recipes are just everywhere!

Ingredients:

3/4 Cup uncooked dry broad Egg Noodles

3 (approx 3/4lb) Boneless, skinless chicken breast

1 Box (900ml) Low Sodium Chicken Broth

1 1/2 Cup sliced celery

1 1/2 Cup half-moon sliced carrots

2 1/2 Tbsp lemon juice

2 Cloves garlic, finely chopped

1 Tbsp fresh oregano leaves, chopped

1 1/2 Tbsp fresh parsley leaves, chopped

Salt & Pepper to season the chicken before cooking.

 

Instructions:

Cook noodles according to package directions – al dente. Drain and set aside.

Heat large heavy-bottomed soup pot, lightly coated with cooking spray, at medium heat. Add chicken and cook until browned about 5 minutes per side. Remove chicken. Add broth, celery and carrots. Heat to a boil. Cut or tear chicken into chunks.

Stir in the chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.

Simmer, stirring occasionally for 5 minutes. Stir in parsley (and pepper, if desired) and serve.

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