Lemony Chicken Noodle Soup
This isn't Grandma's chicken soup, but it is comforting. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota
Ingredients
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 pound boneless skinless chicken breast, cubed
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) chicken broth
- 1 medium carrot, cut into 1/4-inch slices
- 1/4 cup fresh or frozen peas
- 1/2 teaspoon dried basil
- 2 cups uncooked medium egg noodles
- 1 to 2 tablespoons lemon juice
Reviews
This was a really tasty soup. My husband doesn’t love lemon as much as I do and I put the 2 tablespoons of juice in it and he still loved it! I did use homemade egg noodles and I rolled them a little thicker than I meant to so they were like thin slickers (dumplings) and I thought that was great with this recipe. Thanks.
I've been making this soup for years, and it's always a hit. The brightness of the lemon only makes a classic even better!
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