Prep 15 mins
Cook 45 mins
This is not Gramma's chicken soup, but it does provide comfort food fairly quickly to someone suffering from a cold. The lemon juice added to the bowl will add just enough tang to make it interesting enough to eat all of the soup.
- 1 small onion, cut in 1/2 inch pieces
- 1 carrot, washed,but not peeled and cut into penny size rounds
- 1 clove garlic, crushed and diced
- 1 boneless skinless chicken breast, cut into 1/4 inch cubes
- 1 teaspoon basil
- 2 (15 ounce) cans chicken stock
- 2 cups dry pasta (I like flat noodles)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons lemon juice
- Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
- Add garlic and the chicken.
- Stir until meat turns white.
- Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
- Add pasta and simmer for an additional 15 minutes.
- After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
Very good. I added a bit of celery too. Had a really good and differnt taste compared to your usual chicken noodle, kind of like the gourmet version. Great when you are sick too.
Well, when I found out that Bill (the recipe poster) had the honor of having this recipe published in Taste of Home magazine, I knew I had to give it a try. What a wonderful soup - the lemon juice is delicious and adds the right amount of oomph. Easy to prepare as well, and filling. I got 4 servings out this.
I can't imagine why I haven't made this wonderful soup before! It is so easy to make and tasted ever so good. Today was just the right day - snowed all last night and all morning so this soup was comfort food that hit the right spot. I thought I had enough Chicken stock but when I checked the size of the can they were only 10 oz so I added a tin of Vegetable Broth (it worked) and used whole wheat noodles - the lemon is just the right finishing touch - If the soup is your full meal I can see it serving two but we had it for lunch followed with cheeses, crackers & grapes and there would be enough for 4 servings. I restocked the cupboard with chicken stock later this afternoon ready for the next batch. Thank-you Bill for an excellent recipe