Chicken Soup For One

(Via Refinery)

  • 1 1/2 cups chicken broth
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium stalk celery, thinly sliced
  • 1 to 2 teaspoons fresh lemon juice
  • 2 cups cooked egg noodles or fusilli 
  • 1 to 2 cups shredded rotisserie chicken
  • Kosher salt and freshly ground pepper
  • Snipped chives, for topping (optional)

    Bring the chicken broth and 1/2 cup water to a simmer in a small saucepan over medium heat. Add the carrot and celery and simmer until slightly soft, about five minutes. 

    Stir the lemon juice, cooked noodles, shredded chicken, and a pinch each salt and pepper into the simmering broth. Ladle into a bowl. Top with snipped chives, if desired. 

 

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