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Lemony Chicken Noodle Soup
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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
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. 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |