Herbed Lemon Chicken Noodle Soup Recipe

Name: Herbed Lemon Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup (125 mL) uncooked dry egg noodles; 2 (250 g) boneless, skinless chicken breasts; 2/3 box (600 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 1 cup (250 mL) celery, thinly sliced; 1 cup (250 mL) carrots, cut into half moons; 2 tbsp (30 mL) lemon juice; 1 clove garlic, finely chopped; 1/4 tsp (1 mL) dried oregano leaves, crushed; 1 tbsp (15 mL) chopped fresh parsley

Ingredients

1/2 cup (125 mL) uncooked dry egg noodles
2 (250 g) boneless, skinless chicken breasts
2/3 box (600 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1 cup (250 mL) celery, thinly sliced
1 cup (250 mL) carrots, cut into half moons
2 tbsp (30 mL) lemon juice
1 clove garlic, finely chopped
1/4 tsp (1 mL) dried oregano leaves, crushed
1 tbsp (15 mL) chopped fresh parsley

	PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
Simmer stirring occasionally, for 5 minutes. Stir in parsley and serve.

Lunch Soups