Lemony Chicken Noodle Soup

Image courtesy: thelemonbowl.com


  • 1 small onion, chopped
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon butter or margarine
  • 1/4 pound skinless, boneless chicken breast halves – cubed
  • 1 garlic clove, minced
  • 2 (14.5 ounce) cans chicken broth
  • 1 medium carrot, cut into 1/4-inch slices
  • 1/4 cup frozen or fresh peas
  • 1/2 teaspoon dried basil
  • 2 cups uncooked medium egg noodles
  • 1 tablespoon lemon juice


In a small saucepan, saute onion in oil and butter until tender. Add the chicken and garlic. Cook and stir until chicken is lightly browned. Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer for 8-10 minutes or until noodles are tender. Stir in lemon juice.