Lemony Chicken Noodle Soup

April on the East Coast is a cold and damp affair.  It has rained here 4 of the last 6 days and today the temperature peaked at 50 degrees.  That was sometime around noon and it has been getting colder ever since.  If any day called for a nice, warm soup, it is today.  I made Lemony Chicken Noodle soup which I got from Taste of Home.  The original only makes 2 servings, so I’ve modified it to serve a family.

Lemony Chicken Noodle Soup

1 small onion, chopped
1/4 cup olive or vegetable oil
4 boneless, skinless chicken breasts, cubed
1 garlic clove, minced
enough water to fill your pot plus 2 1/2 Tablespoons chicken bouillon or
2 cans chicken broth
4 medium carrots, cut into 1/4 inch slices
1 cup fresh or frozen peas
1/2 tsp dried basil
1 bag uncooked medium egg noodles
6 Tablespoons lemon juice

In a large pot, saute onion in oil until tender.  Add the chicken and garlic.  Cook and stir until chicken is lightly browned.  Stir in the water and bouillon (or broth), carrots, 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.

Like most soup recipes, this one isn’t an exact science.  Adjust the ingredients to suit your family size and tastes.

More Mac and Cheese, please!


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