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Quick Chicken Noodle Soup




Source of Recipe


internet






List of Ingredients



• 3 (14 1/2 oz) cans fat-free, low-sodium chicken broth
  
• 1/2 cup water
  
• 1 T freshly squeezed lemon juice
  
• 3 sprigs plus 1/4 cup minced flat-leaf parsley
  
• 1 bay leaf
  
• 1 large garlic clove, peeled and smashed
  
• 1 cup baby carrots
  
• 1 1/2 cups uncooked vermicelli or angel hair pasta
  
• 1/3 cup finely chopped celery
  
• 2 cups bite-size chunks rotisserie chicken, skin removed and meat pulled apart by hand
  
• salt and pepper, to taste
  






Instructions



1. Combine the chicken broth, water, lemon juice, parsley sprigs, bay leaf and garlic in a medium saucepan with lid. Stir, cover the plan, place over high heat, and bring to a boil. Meanwhile, slice the carrots crosswise into 1/2" rounds.
   
2. When the mixture reaches a boil, lower the heat to medium and stir in the sliced carrots, vermicelli and celery. Cover the pan, leaving the top slightly ajar, and cook, stirring occasionally, until the noodles are almost tender, about 5 minutes.
   
3. Stir in the chicken. Cover and simmer until the noodles are tender and the carrots are slightly soft, 3 to 5 minutes. Season with salt and pepper. Use a slotted spoon to remove the parsley sprigs, bay leaf and garlic.
   
4. Ladle the soup into a bowl and sprinkle with the minced parsley.
   






Final Comments


Yield: 4 servings