Lemon Ginger Chicken Noodle Soup Recipe

Lemon Ginger Chicken Noodle Soup Recipe

  • 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
  1. 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.
  2. 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.
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