Serves 6

Prep time 15 min.

Cook time 25 min.

Ingredients

1 Tbsp. olive oil

4 carrots, sliced

3 stalks celery, sliced

1 medium onion, chopped

1 Tbsp. minced ginger

2 cloves garlic, minced

1 carton (32 oz.) College Inn® Chicken Broth

3 cups cooked chicken

1 cup dry medium egg noodles

2 Tbsp. lemon juice

2 Tbsp. chopped fresh parsley, basil or cilantro

1/2 cup frozen peas, optional

Salt and pepper, to taste

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes, stirring constantly, or until onions are softened.

  2. Add broth and chicken; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.

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