Prep time
10 MIN
Total time
35 MIN
Serves
4
This recipe is a tasty version of a classic chicken noodle soup. A touch of lemon juice adds a note of brightness.

Ingredients

Directions

  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. 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

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

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Reviews

  • Rating by Liliane

    This rating was left without a review.

    Liliane L. | March 12, 2014

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  • Review by Christine H.

    Best chicken noodle soup I have ever tasted.

    Christine H. | March 25, 2013

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  • Rating by Micheline

    This rating was left without a review.

    Micheline M. | November 17, 2012

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  • 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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  • Rating by nizar

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    nizar a. | May 12, 2009

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