Prep time
10 MIN
Total time
35 MIN
This recipe is a tasty version of a classic chicken noodle soup. A touch of lemon juice adds a note of brightness.



  1. Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
  2. Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
  3. Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
  4. Simmer stirring occasionally, for 5 minutes or until chicken is cooked through. Stir in parsley and serve.

Recipe Tips

Egg noodles come in a variety of forms,from twisted medium noodles to flat,broad noodles - each type giving the recipe a special appeal. And it’s a bonus,when you are busy,that egg noodles cook quite quickly!

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 5 Stars

    Rating by Liliane

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    Liliane L. | March 12, 2014

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  • 5 Stars

    Review by Christine H.

    Best chicken noodle soup I have ever tasted.

    Christine H. | March 25, 2013

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  • 5 Stars

    Rating by Micheline

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    Micheline M. | November 17, 2012

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  • 1 Stars

    Review by Thersa M.

    I used the new no Salt broth so I can control salt intake.

    Thersa M. | July 10, 2012

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  • 5 Stars

    Rating by nizar

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    nizar a. | May 12, 2009

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