Lemony Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. 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:
1. 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.
2. 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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