Homemade chicken noodle soup in just 30 minutes.
|12 cups||(3 L) Low sodium chicken broth|
|1/2 cup||(125 mL) Fresh Lemon Juice|
|2||Cloves garlic, minced|
|1||Red bell pepper, diced|
|1||Green bell pepper, diced|
|2||Large carrots, peeled and diced|
|2||Stalks celery, diced|
|1 Pkg||Maple Leaf Prime Naturally® Oven Roasted Chicken Breast Slices, coarsely chopped|
|1 Pkg||Olivieri® Linguini, cut crosswise into 1 inch (2.5 cm) strips|
|2 cups||(500 mL) Freshly grated Parmesan cheese, divided|
|Salt and pepper to taste|
BRING chicken broth, lemon juice, bay leaves, garlic, peppers, carrots and celery to a boil in a large pot over medium high heat. Reduce heat and simmer for about 6-8 minutes.
ADD chicken and pasta and cook until pasta is tender and vegetables are tender crisp, about 3-4 minutes.
REMOVE bay leaves and stir in 1 cup (250 mL) grated cheese. Season with salt and pepper.
LADLE soup into individual bowls and sprinkle with remaining grated cheese before serving.
Substitute any vegetables you have on hand.
Serve with crusty bread.
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