Lemon Basil Chicken Soup

Ingredients

1 tablespoon olive oil

½ cup chopped yellow onions

2 celery stalks chopped

1 cup chopped red bell pepper

3 garlic cloves

½ lemon sliced

2 tablespoons chopped basil 4-6 leaves

¼ teaspoon ginger paste

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon paprika

1 cup chopped carrots

8-10 cups chicken broth

4 cups cooked chopped chicken breast

8 ounces egg noodles

Instructions:

Warm oil over medium high heat in a large pot.

Saute onions, celery, and red bell pepper until softened. (3-4 minutes.)

Add in garlic, cook 30 seconds, stir in herbs, seasonings, and carrots. Cook an additional 30 seconds before pouring in carrots, chicken broth, and sliced lemons.

Bring soup to a gentle boil and allow to cook for ten minutes before adding in the chicken and egg noodles.

Cook until egg noodles have softened.

Taste for seasonings and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh herbs instead of dried in this soup?

*Certainly! You can substitute fresh basil, oregano, and thyme for dried ones.

Keep in mind that the flavor intensity may differ, so adjust the quantities to your taste.

Is it okay to use pre-cooked or rotisserie chicken for this recipe?

*Absolutely! Using pre-cooked or rotisserie chicken is a great time-saving option.

Simply chop the cooked chicken breast and add it to the soup during the last steps of cooking.

Can I use a different type of noodle in the soup?

*Yes, feel free to experiment with different noodles.

Egg noodles work well, but you can also try other varieties like rice noodles, orzo, or even small pasta shapes based on your preference.

How long can I store leftovers in the refrigerator?

*Leftovers can be stored in the refrigerator for up to 3-4 days.

Make sure to cool the soup completely before transferring it to an airtight container.

Can I freeze this soup?

*Yes, you can freeze this soup without the noodles.

Add the noodles when reheating the frozen soup.

Store in an airtight container, leaving some space for expansion, and freeze for up to 3 months.