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Herbed Lemon Chicken Noodle Soup
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| Prep Time: 10 min Cook Time: 25 min 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® Organic Free Range 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.
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