No fuss in the kitchen for this simple soup. You’ll need 2 cups low sodium chicken broth, 1 cup cold water, 2 lemons (washed, zests and juices), 2 carrots (peeled) sliced on the bias (small slices), 1-1/2 cup thin egg noodles (cook per package instructions-usually 6-7 minutes) you can opt to add a boneless/skinless chicken breast (baked or grilled) and cut into cubes if desired, I made this without chicken this time and froze 5 quarts. For the sake of this easy recipe for a lunch option or to freeze for one or two people, it is a snap to make. Add salt and black pepper to taste, some fresh chopped parsley, cook 10 minutes covered on low simmer. Stir during cooking time. I love this for lunch on a cool day.
The lemon zests and juices just bump the flavor of this easy soup and make it so refreshing. Next time you need a quick soup this may come to mind. I hope you enjoy!
In closing, I wish you “Good Health”. Cheryl “Cheffie Cooks” Wiser. All Things Citrus. See YOU!