Sour Lemon Ginger Chicken Noodle Soup
1 tablespoon olive oil
3 stalks celery
1 medium onion
1 tablespoon minced fresh ginger root
2 cloves garlic
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
½ cup frozen peas (Optional)
Salt and pepper
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 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.
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