Recipe - Monday To Friday Chicken Noodle Soup

8 small Carrots; peeled and thinly
cut or sliced up
4 cup Chicken broth
2 cup Water
1 Clove garlic; pierced with a
toothpick
12 ounce Boneless; skinless chicken
breast
1/3 Cup; packed parsley or dill
leaves
2 cup Fine egg noodles; (dry)
2 teaspoon Lemon juice
Salt and freshly ground
black pepper

PASTA MONDAY TO FRIDAY SHOW #PS6534

Combine carrots, broth, water and garlic in a large pot. Cover and bring to
a boil. Reduce heat to medium, and simmer until the carrots are tender,
about 5 minutes. While this is cooking, cut the chicken into One half inch
chunks. Rinse, pat dry and mince the dill or parsley.

Add the chicken and egg noodles to the broth, cover and cook until the
chicken is cooked through, about 5 minutes.

Stir in the lemon juice and parsley. Fish out garlic clove and season to
taste with salt and pepper.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998