How To Make Lemon Ginger Chicken Noodle Soup
Update your traditional chicken noodle soup with this version that has a kick of lemon and a comforting dose of ginger and herbs for the perfect cosy meal.
Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
Serves:
Ingredients
- 1tbspolive oil
- 4carrots,sliced
- 3celery stalks,sliced
- 1medium onion,chopped
- 1tbspfresh ginger root,minced
- 2clovesgarlic,minced
- 32ozCollege Inn® Chicken Broth,(1 carton)
- 3cupschicken,cooked, shredded
- 1cupdry egg noodles
- 2tbsplemon juice
- 2tbspfresh parsley,chopped
- ½cuppeas,frozen
- salt and pepper,to taste
Instructions
-
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.
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Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
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Add noodles. Cover and simmer for 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.
Nutrition
- Calories: 292.48kcal
- Fat: 15.15g
- Saturated Fat: 3.95g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.00g
- Polyunsaturated Fat: 3.01g
- Carbohydrates: 19.37g
- Fiber: 2.94g
- Sugar: 6.34g
- Protein: 19.34g
- Cholesterol: 62.36mg
- Sodium: 767.88mg
- Calcium: 51.81mg
- Potassium: 578.55mg
- Iron: 1.80mg
- Vitamin A: 385.45µg
- Vitamin C: 14.65mg
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