Ingredients
– 4 cups chicken broth
– 1 tablespoon olive oil
– 500 g chicken breast, diced
– 2 cloves garlic, minced
– 1 large onion, chopped
– 1 cup carrots, sliced
– 1 cup celery, chopped
– 1 cup egg noodles
– 2 tablespoons fresh rosemary, chopped
– Juice from 1 lemon
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned, about 5 minutes.
3. Stir in the onion, garlic, carrots, and celery. Cook for about 5 minutes until softened.
4. Pour in the chicken broth and bring to a simmer. Next, add the egg noodles and rosemary. Cook until the noodles are tender.
5. Finish by stirring in lemon juice. Adjust seasoning if needed before serving.
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