Lemony Chicken and Egg Noodles

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.

Casey Barber

Lemony Chicken and Egg Noodles

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    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


    Prep: 10 min Total:
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    • 1

      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.

    • 2

      Raise the heat to medium and add the chicken broth, then cover and bring to a simmer.

    • 3

      Stir in the lemon zest and juice, salt, and pepper, then add the egg noodles.

    • 4

      Cook, stirring frequently, for about 5-7 minutes until the pasta is still a few minutes away from being fully tender.

    • 5

      Add the shredded chicken and cook for a few minutes more to warm through.

    • 6

      Serve with scallions sprinkled on top for garnish.

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