Stashcook: Meal Planner & Recipe Keeper

Chicken Vegetable Soup with Lemon and Parsley Recipe

Name: Chicken Vegetable Soup with Lemon and Parsley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium carrot; 1 stick celery; 946 ml chicken broth; 1/2 small bunch parsley; 1 clove garlic; 1/2 lemon; 56 g egg noodles; 425 g rotisserie chicken, shredded; 1/2 medium yellow onion; 1 medium zucchini; 1/2 tsp paprika; 1 tbsp olive oil; 1/2 tsp thyme, dried; Salt to taste; Black pepper to taste

Stashcook

This is a warm, comforting soup made with chicken, noodles, and veggies. It has a twist of lemon and parsley for a fresh taste. It's easy to make and perfect for lunch or dinner.

Ingredients

1 medium carrot

1 stick celery

946 ml chicken broth

1/2 small bunch parsley

1 clove garlic

1/2 lemon

56 g egg noodles

425 g rotisserie chicken, shredded

1/2 medium yellow onion

1 medium zucchini

1/2 tsp paprika

1 tbsp olive oil

1/2 tsp thyme, dried

Salt to taste

Black pepper to taste

Method

Wash and dry all fresh produce.

Peel, trim, and slice the carrot into thin rounds.

Trim and slice the celery crosswise into thin pieces.

Peel, halve, and dice the onion; peel and mince the garlic.

Trim and halve the zucchini lengthwise, then slice crosswise into thin half-moons.

Place a large pot over medium-high heat and add the olive oil, swirling to coat the bottom.

Add the carrot, celery, onion, garlic, and zucchini to the pot; season with paprika, thyme, salt, and black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.

Add the shredded chicken and chicken broth to the pot. Cover and bring to a boil.

Once boiling, add the egg noodles, reduce heat to medium, and simmer until the noodles and vegetables are tender, about 10 minutes.

While the soup cooks, cut the lemon into wedges and finely chop the parsley leaves.

When the soup is done, stir in the chopped parsley and squeeze in the juice from the lemon wedges to taste.

Adjust seasoning with salt and black pepper if needed.

Serve the soup hot with extra lemon wedges on the side.

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