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!
Ingredients
- 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)
Directions
- 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.
- 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)
