When you need a comforting dish faster than you can say “achoo!,” throw together this foodie cure. Garlic and chicken broth soothe sore throats, while scallions and lemon clear out stuffy sinuses.
|2 tablespoons unsalted butter or olive oil||1/4 teaspoon kosher salt|
|1 small yellow onion, finely diced||1/4 teaspoon freshly ground black pepper|
|1 large garlic clove, minced||1/2 pound broad egg noodles|
|2 cups chicken broth||1 1/2 cups shredded rotisserie chicken|
|1 lemon, zested and juiced||1 scallion, green parts only, thinly sliced|
Heat the butter or olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat until melted or shimmering. Add the onion and garlic and cook, stirring frequently, for 5-8 minutes until translucent and just starting to brown around the edges.
Raise the heat to medium and add the chicken broth, then cover and bring to a simmer.
Stir in the lemon zest and juice, salt, and pepper, then add the egg noodles.
Cook, stirring frequently, for about 5-7 minutes until the pasta is still a few minutes away from being fully tender.
Add the shredded chicken and cook for a few minutes more to warm through.
Serve with scallions sprinkled on top for garnish.
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