Monday to friday chicken noodle soup
1 Servings
Ingredients
| Quantity | 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 |
| ⅓ | Cup; packed parsley or dill leaves | |
| 2 | cups | Fine egg noodles; (dry) |
| 2 | teaspoons | Lemon juice |
| Salt and freshly ground black pepper | ||
Directions
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