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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick.