Description
Brighten your table with this vibrant twist on a classic comfort food. This soup pairs tender chicken and noodles with the zesty freshness of lemon slices and aromatic garden basil. It is a light, herbaceous, and soul-warming dish that comes together in under 40 minutes, making it the perfect quick weeknight dinner that feels both wholesome and sophisticated.
Ingredients
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
2 celery stalks, chopped into half-moons
1 cup red bell pepper, diced small
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups egg noodles
1 medium lemon, thinly sliced into rounds
1/2 cup fresh basil leaves, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, celery, and red bell pepper, sautéing until softened about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Add the lemon slices and let them infuse for 5 minutes.
Add the egg noodles and cooked chicken, simmering until the noodles are tender.
Remove the lemon slices if preferred, or leave them for extra zest.
Stir in fresh basil and season with salt and pepper to taste before serving.
Notes
For a heartier soup, add extra vegetables like carrots or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating as noodles will absorb liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg