Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup Recipe photo by Taste of Home

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"This isn't Grandma's chicken soup, but it is comforting," assures Bill Hilbrich from St. Cloud, Minnesota. "The lemon juice gives this easy soup enough zip to make it interesting."

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Lemony Chicken Noodle Soup Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 small onion, chopped
2 tablespoons olive oil
1 tablespoon butter
1/4 pound boneless skinless chicken breast, cubed
1 garlic clove, minced
2 cans (14-1/2 ounces each) chicken broth
1 medium carrot, cut into 1/4-inch slices
1/4 cup fresh or frozen peas
1/2 teaspoon dried basil
2 cups uncooked medium egg noodles
1 to 2 tablespoons lemon juice

Directions

In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer for 8-10 minutes or until noodles are tender. Stir in lemon juice. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 435 calories, 23 g fat (6 g saturated fat), 83 mg cholesterol, 949 mg sodium, 38 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Lemony Chicken Noodle Soup in Taste of Home October/November 2003, p12

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana