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!

Recipe number: 6
Category: Soups, Chowders & Bowls
Servings: 4-6
Prep time: 10 minutes
Total time: 40 minutes
Collection: Camper Seasoning Mix Cookbook
Recipe by: Pretty Camper Company
Source: The Pretty Camper Cookbook — Recipe #6
Camper Kitchen: Stovetop Friendly | One-Pot

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
1. In a large pot or Dutch oven over medium heat, melt the butter.
   Heat: Medium · Equipment: Large pot or Dutch oven

2. Add the onion, garlic, carrot and celery. Sauté for 10 minutes until the carrots are slightly tender.
   Timer: 10 minutes · Heat: Medium

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

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

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

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

7. Raise the heat and bring the soup to a low boil, stirring constantly.
   Heat: Low Boil

8. Add the egg noodles and lower the heat to low.
   Heat: Low

9. Cook for 20 more minutes until the egg noodles are cooked, stirring often.
   Timer: 20 minutes · Heat: Low

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