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Herbed Lemon Chicken Noodle Soup
Makes 4 People. Photo by Cambell's
By Campbell's


  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.


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!

  • 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