Lemon Chicken Noodle Soup

I found a recipe online for a lemony chicken noodle soup. I loved the idea, but wasn't crazy about the recipe as it was written, so I decided to adapt my favorite chicken noodle soup recipe from my friend Annie. I love the way it turned out!!

Lemon Chicken Noodle Soup

3 chicken breasts (or 1 whole chicken)

2 cans chicken broth

3 stalks celery – chopped

½ onion – chopped

parsley (I use about 1 tsp.- can add more or less)

thyme (I use about 1 tsp.- can add more or less)

salt and pepper

1 tsp. fresh garlic

2-3 cubes chicken bouillon

4 carrots – chopped (can add more)

frozen peas (as many or as few as you want)

8-10 oz. home-style wide noodles (can use cooked rice instead)

zest of one lemon

juice of 1/2 lemon

red pepper flakes (to taste)

1 can cream of chicken soup

Place the 3 chicken breasts in a large pot and cover with chicken broth and 3-4 cups water. Add celery, onion, carrots, parsley, thyme, garlic, salt and pepper. Bring to a boil and cook for 20 minutes. Remove chicken and shred it before returning it to the pot. Add 2 or 3 cubes chicken bouillon, carrots, frozen peas, noodles (or cooked rice), lemon zest and juice, red pepper flakes, and cream of chicken soup. Heat through.