1 large boneless skinless chicken breast, cut into small pieces (approximately 8 ounces raw)
2 Celery stalks, thinly sliced
1 small pkg baby carrots, thinly sliced
2 cloves garlic, minced
1 teaspoon Montreal Steak Seasoning
64 ounces fat-free low-sodium chicken broth
1 chicken bouillon cube
16 ounces whole wheat penne pasta
1 Tbsp Parsley
Zest of 1 Lemon
Juice of 1 Lemon
3 Green Onions, thinly sliced
Salt & Pepper to taste
Instructions
In a non-stick skillet, stir-fry the chicken until browned.You may use a bit of non-stick spray or water if needed to prevent from sticking to the pan.
Sprinkle the meat with some Montreal Steak Seasoning while cooking, for added flavor.
Pour the chicken broth & the bouillon cube into a large saucepan over medium heat.
Add the cooked chicken, celery, carrots, & garlic into the saucepan. Bring to a boil and simmer until the carrots are tender. This will take approximately 15 minutes.
Add the pasta and cook until tender. Add parsley, lemon zest, lemon juice, and green onions.
Simmer for additional 5 minutes.
Season with salt and pepper to taste.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/lemon-chicken-noodle-soup-from-scratch/