Chicken Noodle Soup with Lemon

Ingredients

• 1 cup chicken breast, cooked and shredded
• 1 medium carrots, diced
• 1 stalk celery, diced
• 3 cups chicken broth (low-sodium if possible)
• 3 oz egg noodles (or small pasta)
• 2 tbsp lemon juice
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrots and celery, and shred/cook the chicken if needed.

2. 2

   Cook (20 minutes): In a pot, bring the chicken broth to a gentle boil. Add carrots and celery and simmer until slightly tender, about 8 minutes.

3. 3

   Add the egg noodles and cook until tender, about 7–10 minutes (stir occasionally so they don’t stick).

4. 4

   Stir in the shredded chicken and simmer 1–2 minutes to heat through. Turn off the heat and brighten with lemon juice. Season with salt and black pepper to taste.