Quick Chicken Noodle Soup (Stovetop)

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 medium carrots
• 2 stalks celery stalks
• 6 cups chicken broth (low-sodium if possible)
• 4 oz egg noodles (dry)
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice
• to taste salt(optional)

Instructions

1. 1

   Prep (10 minutes): Slice carrots into thin rounds and dice celery. Cut chicken into bite-size pieces.

2. 2

   Cook (15 minutes): In a pot, bring chicken broth to a simmer. Add chicken, carrots, and celery; simmer until the chicken is cooked through and vegetables are tender, about 12–15 minutes.

3. 3

   Shred and finish base: Remove chicken to a plate and shred with two forks, then return shredded chicken to the pot. Season with black pepper (and salt if needed).

4. 4

   Cook noodles: Add egg noodles and simmer until tender, about 3–5 minutes (stir occasionally).

5. 5

   Serve: Turn off heat and stir in lemon juice. Taste and adjust seasoning, then serve immediately.