Monday To Friday Chicken Noodle Soup

Recipe Ingredients

8		Carrots - peeled, sliced thin (small)
4 cups	948ml	Chicken broth
2 cups	474ml	Water
1		Garlic clove - pierced with a
		Toothpick
12 oz	340g	Boneless skinless chicken breast
1/3 cup	13g / 0.5oz	(packed) Parsley or dill leaves
2 cups	396g / 13oz	Fine egg noodles (dry)
2 teaspoons	10ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley.

Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.

Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6534 broadcast 02-08-1998)

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