Lemony Chicken Noodle Soup

Another great recipe from the lovely, Mel.  This one is perfect for an in between Thanksgiving and Christmas reset. You could probably even use leftover turkey meat and stock if you still have leftovers!


There’s something comforting about homemade chicken noodle soup, no matter the weather outside. I LOVE this recipe from my friend Michelle.  The lemon juice flavor makes it different than all the other chicken noodle soups I have ever had, and I love it! It’s definitely requested often in our home.


6 Tablespoons butter

1/2 Cup Whole Wheat flour

6 Cups chicken broth

3 large carrots, peeled and chopped

4-5 ribs of celery, sliced

6 oz Harvest Healthy multi-grain egg noodles (half the bag)

2 Cups cooked chicken, shredded

6 Tablespoons lemon juice

4 teaspoons dried tarragon



Cook noodles according to package directions.  Drain and set aside.  

In a soup pot, melt butter and flour together.

1Cook on medium heat until the mixture starts to bubble.  

2Add chicken broth, celery, and carrots.

Stir until mixture boils and thickens slightly, and the celery and carrots are done to your liking.

Add noodles, shredded chicken, lemon juice, and tarragon.  Stir until heated through. Enjoy!



You can enjoy more simple, healthy recipes at www.melsgoodfood.blogspot.com

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