Monday to Friday Chicken Noodle Soup
Ingredients
- 12 ounces boneless, skinless chicken breast
- 1/3 cup, packed parsley or dill leaves
- 2 cups fine egg noodles (dry)
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper
- 8 small carrots, peeled and thinly sliced
- 4 cups chicken broth
- 2 cups water
- 1 clove garlic, pierced with a toothpick
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