Description

Some people enjoy the flavor of chicken noodle soup but don't want the chicken that's in it. This soup is quick and easy to make and has all of the flavor of chicken noodle soup but without the chicken.

Ingredients

• 2 T. olive oil
• 1/2 small white onion, diced
• 2 small stalks celery, thinly sliced
• 8.25 oz. can sliced carrots
• 2 cloves garlic, minced
• 3 c. low-sodium chicken stock
• 1 chicken bouillon cube
• 6 oz. linguine
• 1/2 t. freshly ground black pepper, or more as needed
• Kosher salt
• 1 lemon, juiced
• 2 T. salted butter, cold
• 1 T. chopped fresh parsley

Steps

1. Heat the olive oil in a medium pot over medium-high heat; add the onion, celery, carrots and garlic; stir. Cook to soften veggies, 2 - 3 minutes. Add the chicken stock; bring to a boil. Add the bouillon cube, lightly breaking it up while adding it. Add the linguine, broken into halves or thirds; cook, stirring, until pasta is al dente, 7 - 8 minutes. Remove from the heat.
2. Add the pepper, salt, lemon juice and butter; stir. Season to taste.
3. Serve hot, garnished with the parsley.