Home > Recipes > Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

"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."

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Lemony Chicken Noodle Soup Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

2 Servings
Prep/Total Time: 30 min.

Ingredients

1 small onion, chopped
2 tablespoons Crisco® Pure 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 the chicken and garlic. Cook and stir until chicken is lightly browned and meat is no longer pin.
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.

Nutrition 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.

Lemony Chicken Noodle Soup published 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