Ingredients

• 1 tablespoon olive oil
• 4 carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 1 tablespoon minced fresh ginger root
• 2 cloves garlic, minced
• 1 (32 ounce) carton College Inn® Chicken Broth
• 3 cups shredded cooked chicken
• 1 cup dry egg noodles
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup frozen peas (optional)
• Salt and pepper, to taste

Browse by ingredient

Instructions

1. Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
2. Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.