Family Foods

Herbed Lemon Chicken Noodle Soup

Makes 4 People. Photo by Cambell's By Campbell's

Ingredients:

• 1/2 cup (125 mL) uncooked dry egg noodles
• 2 (8 oz / 250 g) boneless, skinless chicken breasts
• 2/3 box (600 mL) CAMPBELL'S^® Ready to Use 30% Less Sodium Chicken Broth
• 1 cup (250 mL) celery, thinly sliced
• 1 cup (250 mL) carrot, cut into half moons
• 2 tbsp (30 mL) lemon juice
• 1 clove garlic, finely chopped
• 1/4 tsp (1 mL) dried oregano leaves, crushed
• 1 tbsp (15 mL) chopped fresh parsley

Directions:

1. Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
2. Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
3. Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
4. Simmer stirring occasionally, for 5 minutes. Stir in parsley and serve.

Tips:

Egg noodles come in a variety of forms, from twisted medium noodles to flat, broad noodles – each type giving the recipe a special appeal. And it’s a bonus, when you are busy, that egg noodles cook quite quickly!