Monday to friday chicken noodle soup

Yield: 1 Servings

Measure Ingredient
8 smalls Carrots; peeled and thinly sliced
4 cups Chicken broth
2 cups Water
1 Clove garlic; pierced with a toothpick
12 ounces Boneless; skinless chicken breast
Cup; packed parsley or dill leaves
2 cups Fine egg noodles; (dry)
2 teaspoons Lemon juice
Salt and freshly ground black pepper

PASTA MONDAY TO FRIDAY SHOW #PS6534 Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into ½ inch chunks. Rinse, pat dry and mince the dill or parsley.

Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.

Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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