If you're in search of a soul-warming dish that's both refreshing and comforting, this Herb-Infused Lemon Chicken Soup is your answer. The bright citrus notes paired with earthy herbs create a delightful balance that takes classic chicken soup to a whole new level.
Chicken thighs are the star here, providing rich flavor and juiciness. Using bone-in pieces adds depth to the broth. Olive oil kicks off the cooking with its subtle fruitiness, perfect for sautΓ©ing. Onion and garlic form the aromatic base, infusing the soup with savory depth. Carrots and celery add sweetness and texture, making every spoonful satisfying. Chicken broth ties everything together, delivering that classic, comforting taste.
Lemon juice and lemon zest bring a fresh zing, brightening up the flavors. Salt and black pepper are your trusty seasonings, enhancing all the natural flavors. Thyme and bay leaf infuse the soup with earthy, herbal notes. Parsley and dill add a burst of greenery right at the end for a fresh finish. Egg noodles make this soup hearty, and peas introduce a pop of sweetness and color.
This soup pairs wonderfully with a crusty baguette or a simple green salad. If you're feeling indulgent, top it with a dollop of sour cream or a sprinkling of Parmesan cheese. A glass of crisp white wine, like Sauvignon Blanc, complements the lemony notes beautifully.
Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion and cook it until it becomes translucent. This should take about 5 minutes β just enough time for the onion to soften and start releasing its sweetness. Add the minced garlic and let it cook for another minute, just until it becomes fragrant. Be careful not to let it brown.
Now, place the chicken thighs in the pot. Sear them for 3-4 minutes on each side to lock in those juices and build flavor. Once the chicken is browned, add the carrots, celery, chicken broth, lemon juice, lemon zest, salt, black pepper, thyme, and the bay leaf. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 30 minutes, giving the chicken time to tenderize and the flavors to meld.
After 30 minutes, remove the chicken from the pot. Shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the pot and add the egg noodles and peas. Cook for an additional 10 minutes or until the noodles are tender. Just before serving, stir in the chopped parsley and dill to brighten the soup with fresh, herbaceous notes.