Monday to Friday Chicken Noodle Soup

Ingredients

• 12 ounces boneless, skinless chicken breast
• 1/3 cup, packed parsley or dill leaves
• 2 cups fine egg noodles (dry)
• 2 teaspoons lemon juice
• Salt and freshly ground black pepper
• 8 small carrots, peeled and thinly sliced
• 4 cups chicken broth
• 2 cups water
• 1 clove garlic, pierced with a toothpick

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