Ingredients40 m servings 226 cals
- 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.
- 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.
- Fresh basil or cilantro can be used instead of parsley.
Per Serving: 226 calories; 8.6 g fat; 14.2 g carbohydrates; 22.3 g protein; 58 mg cholesterol; 722 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very good soup!!! My whole family loved it. I made it because my 6 yr had a chest cold. Adding ginger and lemon to chicken noodle soup adds a tasty flare and are natural expectorants. Was very ...
Delicious and so easy! I loved all the flavors, especially the lemon! I actually added an extra 2T of lemon and it came out so good! The perfect soup for someone who is sick!
Really enjoyed making this recipe. I found it required more broth than expected and it would have been good if I had cooked the onion, celery, and carrots more at the beginning. The peas, though...
My household has been struck by Influenza (type A, if you're curious) and this soup is AMAZING: it is fragrant enough to get through stuffy noses, flavorful enough for the non-sufferers, and is...