Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
  2. Add garlic and the chicken.
  3. Stir until meat turns white.
  4. Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
  5. Add pasta and simmer for an additional 15 minutes.
  6. After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.

Reviews

(9)
Most Helpful

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.

Tara March 26, 2002

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.

HeatherFeather November 11, 2003

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

Bergy December 31, 2003

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