Lemon Noodle Soup
- 3 cups Low Sodium Chicken Stock
- 1 cup Water
- 1 Tablespoon Melted Lightly Salted Butter
- 2 whole Lemons (washed, Zest And Juice)
- 1 teaspoon Black Pepper
- 1/2 teaspoons Onion Powder
- 2 Tablespoons Fresh Chopped Parsley
- 2 cups Thin Egg Noodles
- 1/4 cups Light Cream
- In a Dutch oven (or another soup pot with lid) add chicken stock, water and melted butter. Heat on medium heat and add lemon zest and juice, black pepper, onion powder and parsley. Allow it to come up to temperature and boil. Then lower heat to a simmer. Add egg noodles and cook according to package instructions. Stir in the cream and allow it to heat through. Serve and enjoy!
- This is an easy, flavorful soup. Great on a cold day for a lunch option! Serve with crusty bread, croutons, crackers or whatever you like. This is a really easy, flavorful soup. It freezes well for a later use. I usually have several lunch-sized containers frozen so I can grab one at any given time!
chicken, water, butter, lemons, black pepper, onion powder, fresh chopped parsley, egg noodles, ubc
Taken from tastykitchen.com/recipes/soups/lemon-noodle-soup/ (may not work)