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CHICKEN SOUP FOR ONE
1 1/2 cups chicken broth
1 medium carrot, peeled and thinly sliced
1 medium stalk celery, thinly sliced
1 to 2 teaspoons fresh lemon juice
2 cups cooked egg noodles or fusilli
1 to 2 cups shredded rotisserie chicken
Kosher salt and freshly ground pepper
Snipped chives, for topping (optional)
1. Bring the chicken broth, and 1/2 cup water to a simmer in a small saucepan over medium heat. Add the carrot and celery and simmer until slightly soft, about 5 minutes.
2. Stir the lemon juice, cooked noodles, shredded chicken, and a pinch each salt and pepper into the simmering broth. Ladle into a bowl. Top with snipped chives, if desired.