Ingredients
1tbspolive oil
4carrots,sliced
3celery stalks,sliced
1medium onion,chopped
1tbspfresh ginger root,minced
2clovesgarlic,minced
32ozCollege Inn® Chicken Broth,(1 carton)
3cupschicken,cooked, shredded
1cupdry egg noodles
2tbsplemon juice
2tbspfresh parsley,chopped
½cuppeas,frozen
salt and pepper,to taste
Preparation
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.
Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
Add noodles. Cover and simmer for 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.
