Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons salted butter
  • 1 cup sliced carrots
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound boneless, skinless chicken breast (, cut into bite-sized pieces )
  • 2 Tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 Tablespoon fresh lemon juice
  • 2-3 Tablespoons chopped fresh parsley (, plus more for topping (optional))
  • 1/2 teaspoon ground thyme
  • 1 1/2 cups dry egg noodles
  • Salt (, to taste)
  • Ground black pepper (, to taste)

Instruction

  • In a medium-sized stockpot over medium heat, melt butter. Add carrots, celery and onions. Cook for a few minutes. Then stir in garlic and cook until the onions become translucent. Slowly whisk in the flour until it becomes a thick paste and turns a light golden brown.
  • Add in the chicken pieces, lemon juice and seasonings. Slowly whisk in chicken stock and bring to a light simmer. Simmer 5 minutes, or until the vegetables are tender.
  • Stir in noodles and simmer 8 to 10 minutes, or until the noodles and chicken are cooked through. Remove from heat and season with salt and pepper.
  • Serve warm and top with fresh parsley, if desired.