Ingredients:
1 small onions, cut in 1/2 inch pieces
1 carrots, washed,but not peeled and cut into penny size rounds
1 clove garlic, crushed and diced
1 boneless skinless chicken breasts, cut into 1/4 inch cubes
1 teaspoon basil
2 (15 ounce) cans chicken stock
2 cups dry pasta ( I like flat noodles)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons lemon juice
Directions:
Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
Add garlic and the chicken.
Stir until meat turns white.
Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
Add pasta and simmer for an additional 15 minutes.
After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
Servings: 2
Time preparation: 15 min.
Time total: 60 min.