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    Lemony Chicken Soup

    3 quarts chicken broth
    1 1/2 cups cooked chicken, cut into 1/4-inch dice
    4 ounces (half of 8-ounce package) wide egg noodles, broken into 1-inch pieces
    3/4 cup lemon juice
    2 tablespoons thinly sliced scallion
    3/4 teaspoon McCormick Thai Seasoning
    1/2 teaspoon McCormick Mint Flakes


    Place chicken broth in 4-quart saucepan and heat to boil.

    Stir in remaining ingredients, reduce heat to low, and simmer 10 minutes.

    Makes 12 servings, 1 cup each

    This recipe created by McCormick, Inc.

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