Chicken Noodle Soup With Mushrooms And Fennel
serves 2-4
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2 boneless, skinless chicken breast halves (1 whole breast), cut into thin strips
4 cups low-sodium chicken broth
1 portobello mushroom, diced
1 fennel bulb, thinly sliced
1/4 pound egg noodles
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
prep: 10 minutes
total: 40 minutes
large saucepan
1. Prep all the ingredients. Season the strips of chicken with a sprinkling of salt and pepper.
2. In a large saucepan, bring the broth to a simmer over high heat. Add the chicken, mushroom, fennel and noodles, and bring to a boil. Reduce the heat to a simmer and cook until the chicken is done and the vegetables are tender, 10-15 minutes.
3. Take the pan off the heat and stir in the lemon juice, cilantro and a few grinds of black pepper.
2. In a large saucepan, bring the broth to a simmer over high heat. Add the chicken, mushroom, fennel and noodles, and bring to a boil. Reduce the heat to a simmer and cook until the chicken is done and the vegetables are tender, 10-15 minutes.
3. Take the pan off the heat and stir in the lemon juice, cilantro and a few grinds of black pepper.
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