6 servings (1 1/2 cups each)
Ingredients:
1/2 onion, diced
2 medium carrots, diced
2 large ribs celery, diced
6 cups fat free chicken broth
2 boneless skinless chicken breasts
1 lemon, juice only
1 tbsp fresh dill, chopped
4 oz egg noodles, uncooked
Directions:
Heat a large, lightly sprayed, soup pot over medium high heat.
Add the onion, carrots and celery and saute until softened and slightly browned, about 5 minutes.
Add the chicken broth and chicken breasts, bring to a boil.
Cover and simmer on low heat for 15-20 minutes or until chicken is fully cooked.
Remove the chicken, cut up and return to the pot. Cook until heated through.
Remove from heat and stir in the lemon juice and dill.
You could add the pasta and simmer until cooked through but I like to cook my pasta separately and add to my warmed soup base. That way, the pasta is accurately weighed and not soggy.
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