Chicken Noodle Soup
Chicken Noodle Soup
Ingredients
- 2 carrots, peeled and cut into rounds
- 2 branches celery, sliced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) lemon juice
- 7 cups (1.75 litres) chicken broth
- 1 1/2 cups (375 ml) wide egg noodles
- 2 cups (500 ml) diced cooked chicken
- 1/4 cup (60 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a large saucepan over medium heat, soften the vegetables in the butter. Season with salt and pepper. Deglaze with the lemon juice and add the broth. Bring to a boil, reduce the heat and simmer gently until the vegetables are al dente, about 10 minutes. Add the noodles and simmer until tender, about 5 minutes. Add the chicken and parsley. When the chicken is heated through, adjust the seasoning and serve.
Chicken Noodle Soup