CSM Recipe

Lemon Chicken Noodle Soup

Not your average chicken noodle soup! Carrots, celery, onion, noodles and chicken are cooked in a zesty lemony soup base. Rotisserie chicken makes it easy and quick!

Serves: 4-6Prep: 10 minTotal: 40 min

Source: The Pretty Camper Cookbook — Recipe #6

Camper Kitchen: Stovetop Friendly | One-Pot

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Ingredients

1/2 tsp Camper Seasoning Mix
2 Tbsp all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
2 Tbsp butter
1 tsp salt
1/2 tsp black pepper
6 cups chicken broth
2 cups milk
2 cups carrots peeled and sliced
2 cups celery sliced
2 garlic cloves minced
1 medium white onion chopped
2 cups rotisserie chicken cubed
2 cups wide egg noodles uncooked
3 lemons juiced (1/2 cup)
3 lemons zested
1/2 cup flat-leaf parsley chopped
1/4 cup flat-leaf parsley chopped; for serving
crusty bread slices for serving
fresh ground black pepper for serving

Cooking Steps

Step 1

In a large pot or Dutch oven over medium heat, melt the butter.

Step 2

Add the onion, garlic, carrot and celery. Sauté for 10 minutes until the carrots are slightly tender.

Step 3

Add the seasoned flour mixture to the pot with the vegetables and stir for 2 minutes.

Step 4

Slowly add the chicken broth and use a whisk to prevent or remove any lumps if needed.

Step 5

Slowly add the milk and use a whisk to prevent or remove any lumps if needed.

Step 6

Add salt and pepper, chicken, 1/2 cup of the parsley, lemon juice and lemon zest.

Step 7

Raise the heat and bring the soup to a low boil, stirring constantly.

Step 8

Add the egg noodles and lower the heat to low.

Step 9

Cook for 20 more minutes until the egg noodles are cooked, stirring often.

Step 10

Serve in individual bowls and top with more parsley, fresh ground pepper and a slice of crusty bread on the side.