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Lemony chicken noodle soup

This delicious soup can be enjoyed in any season. Especially when you’re feeling a bit “under the weather,” this soup will put the pep back in your step!


  • 8 cups (2 L) chicken stock
  • 1/2 onion, thinly sliced
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 4 chicken thighs, roasted and shredded
  • Juice of 3 lemons
  • 1 teaspoon (5 mL) fresh thyme leaves
  • 1 teaspoon (5 mL) dried oregano
  • 1/2 teaspoon (2 mL) ground coriander
  • 1 teaspoon (5 mL) diced fresh basil
  • 1 teaspoon (5 mL) diced fresh Italian parsley
  • 1/2 Scotch bonnet pepper, finely diced (optional)
  • 1 cup (250 mL) instant egg or ramen noodles
  • Salt and pepper to taste
  • Lemon wedges for garnishing
  • Cilantro or shado beni, for garnishing
  • crackers (optional)


  1. In a 4-quart (4 L) pot, bring stock to a boil over medium heat. Add onion, celery and carrots. Reduce heat and simmer for ten minutes.
  2. Add chicken and remaining ingredients and cook, stirring, for 15-20 minutes. Season to taste and serve garnished with lemon wedges, cilantro and crackers (optional)

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