Monday to Friday Chicken Noodle Soup

1. 1

   Combine carrots, broth, water and garlic in a large pot.

2. 2

   Cover and bring to a boil.

3. 3

   Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes.

4. 4

   While this is cooking, cut the chicken into 1/2-inch chunks.

5. 5

   Rinse, pat dry and mince the dill or parsley.

6. 6

   Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.

7. 7

   Stir in the lemon juice and parsley.

8. 8

   Fish out garlic clove and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.