Lemony Chicken Noodle Soup

This isn’t your grandma’s chicken soup, but it is comforting. Lemon juice gives this easy and updated soup enough zip to make it interesting.

—Bill Hilbrich, St. Cloud, MN

Takes: 30 min. • Makes: 2 servings

• 1 small onion, chopped
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• ¼ lb. boneless skinless chicken breast, cubed
• 1 garlic clove, minced
• 2 cans (14 ½ oz. each) chicken broth
• 1 medium carrot, cut into ¼-in. slices
• ¼ cup fresh or frozen peas
• ½ tsp. dried basil
• 2 cups uncooked medium egg noodles
• 1 to 2 Tbsp. lemon juice

1. 1. In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and the meat is no longer pink. Add garlic; cook 1 minute longer.
2. 2. Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
3. 3. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.

1 cup: 435 cal., 23g fat (6g sat. fat), 83mg chol., 949mg sod., 38g carb. (7g sugars, 4g fiber), 21g pro.