That’s how I like my chicken soup.
I like a broth that is flavorful and rich but still light and little sparkle from some lemon never hurt any chicken soup.
This soup makes a nice cheerful bowl in March, especially when winter never seems to end !
This soup couldn’t be easier…
I started out with some diced chicken breast and onions in a slow cooker with enough water (fortified with a bouillon cube) to fill the cooker. (I was out of box stock but you could use that too or homemade if you had it!) I added carrots and lima beans from the freezer about halfway through. I cooked the light egg noodles separate and just spoon the soup over at serving time with plenty of salt and pepper and a generous twist of lemon when you serve. If you had some leftover rice, that would be nice too. Cooking times vary depending on your slow cooker and whether you use the low or high setting, but basically you need the chicken to be cooked through and frozen veggies too.