I LOVE this recipe from my friend Michelle. The lemon juice flavor makes it different than all the other chicken noodle soups I have ever had and I love it! Jaden always has at least 2 bowls! This is a hit in our home!
6 TBLS butter
1/2 C Whole Wheat flour
6 C chicken broth
carrots (we counted 40 baby ones) sliced
celery (we used 4, sliced)
6 oz Harvest Healthy multi-grain egg noodles
2 C cooked chicken,shredded
6 TBLS lemon juice
4 tsp dried tarragon
Cook noodles according to package directions. Drain and set aside. In a soup pot melt butter, and whisk in flour. Cook on medium heat until the mixture starts to bubble. Add chicken broth, celery and carrots. Stir until mixture boils and thickens slightly. (and the celery and carrots are done to your liking.) Add noodles, chicken, lemon juice and tarragon. Stir until heated through.