Rosemary-Lemon Chicken Noodle Soup

11:03 AM, Sep 27, 2010   |    comments
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Rosemary-Lemon Chicken Noodle Soup


2 Chicken Breasts, cooked or Leftover Roasted or Fried Chicken, pulled and diced
3TB Oil (Olive, Canola, etc) or Butter
1 medium Onion, diced
2 medium Carrots , peeled, halved, cut into half-moons
2 medium Celery Rib, chopped into 1/4 inch slices
2 Garlic Cloves, minced
2 tsp Lemon Zest
1 TB Fresh Rosemary, chopped (or 2 tsp Dried Rosemary)
1 Bay Leaf
Juice of Two Lemons
2 Quarts Low-Sodium Chicken Broth
8 oz Angel Hair pasta
2 TB Cornstarch plus cold water to melt
Kosher Salt and Freshly Ground Pepper



1. In stockpot, saute onions, carrots, celery, garlic, lemon zest and rosemary for a few minutes.

2. Add lemon juice, broth and bay leaf. Allow to simmer for 15-20 minutes.

3. Break pasta up into one-inch pieces and add to pot.

4. Add chicken.

5. Stir in cornstarch mixture.

6. Adjust seasoning with salt and pepper.

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