Join our community of Solution Seekers!

Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
  2. Add the chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
  3. Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.
  4. This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.
By

Nutritional Information

  • Per Serving
  • Calories 247
  • Fat 6g
  • Sat Fat 2g
  • Cholesterol 59mg
  • Sodium 542mg
  • Protein 27g
  • Carbohydrate 20g
  • Sugar 4g
  • Fiber 2g
  • Iron 1mg
  • Calcium 34mg
What does this mean? See Nutrition 101 .

Quick Tip

Kale leaves
This broth makes a great base for a variety of soups. For an Italian twist, instead of the pasta, stir in 2 15.5-ounce cans of rinsed white beans and ½ bunch chopped kale and cook until the kale is tender, 3 to 4 minutes. Top with a spoonful of prepared pesto.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.