Lemon Ginger Chicken Noodle Soup recipe
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Ingredients
- 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 ½ cup frozen peas Salt and pepper, to taste
Nutrition Info
- 226.3 caloriescarbohydrate: 14.2 gcholesterol: 57.8 mgfat: 8.6 gfiber: 2.8 gprotein: 22.3 gsaturatedFat: 1.9 gservingSize: -sodium: 721.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon Ginger Chicken Noodle Soup
Directions
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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.