- 1 tablespoon olive oil
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 medium onion, chopped
- 1 tablespoon minced fresh ginger root
- 2 cloves garlic, minced
- 1 (32 ounce) carton College Inn® Chicken Broth
- 3 cups shredded cooked chicken
- 1 cup dry egg noodles
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup frozen peas (optional)
- Salt and pepper, to taste
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
- Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.
05/23/2018
recipepes.com
Lemon Ginger Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
