Lemon Herb Chicken Noodle Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Lemon Herb Chicken Noodle Soup is your cozy comfort in a bowl with a zesty twist. This recipe combines classic flavors with fresh lemon and herbs, making it not just a winter warmer but a year-round favorite. It's light, refreshing, and full of wholesome ingredients.

Ingredients for Lemon Herb Chicken Noodle Soup

Let's dive into what each ingredient brings to the table. Chicken breast, when cooked and shredded, provides lean protein and a satisfying texture. Chicken broth serves as the soup's flavorful base, and you can use homemade or store-bought depending on your time and preference. Olive oil is your friendly sautéing companion, adding a bit of richness and helping to soften the veggies.

Carrots, celery, and onions are the classic aromatics, forming the holy trinity of soup bases, offering sweetness, aroma, and depth. Garlic adds that delightful pungency, melding beautifully with the broth. Egg noodles are the heart of the dish, soaking up all the flavors and adding body to the soup.

Lemon juice and zest are what set this soup apart, adding a fresh, tangy brightness. Fresh thyme and parsley bring in earthy herbal notes, while salt and black pepper round everything out with seasoning and a bit of heat.

Tips & Tricks

  • If you prefer a heartier soup, add more egg noodles or a mix of your favorite vegetables.
  • For a richer flavor, use bone-in chicken and remove it after cooking to shred. You'll get a more gelatinous, flavorful broth.
  • Fresh herbs make a big difference, but in a pinch, dried herbs will also work—just use less, as they are more concentrated.

Serving Suggestions

This soup pairs beautifully with a side of crusty bread or a simple salad. A slice of toasted sourdough or a warm baguette works wonders for soaking up the delicious broth. If you're feeling adventurous, add a sprinkle of grated Parmesan or a dollop of pesto on top for an extra flavor kick.

Frequently Asked Questions

Can I use pre-cooked chicken?
Absolutely! Just add it back into the soup when you add the noodles to warm it through.
Is there a gluten-free option?
Yes, swap out the egg noodles for your favorite gluten-free pasta or rice noodles.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Lemon Herb Chicken Noodle Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in your diced onions, carrots, and celery. Let them sauté until the onions turn translucent, giving off that wonderful aroma that fills your kitchen with warmth.

Next, stir in the minced garlic and let it cook for another minute—just enough time to release its flavors without burning. Then, pour in the chicken broth and bring it to a boil.

Add the chicken breast to the pot. Reduce the heat to a simmer and let it cook through for about 20 minutes. Once done, remove the chicken, shred it using two forks, and return it to the pot.

Now, it's time to add the soul of the soup—the egg noodles. Stir in the lemon juice, lemon zest, thyme, parsley, salt, and pepper. Let everything simmer together until the noodles are tender, which should take about 10 minutes.

Give it a taste and adjust the seasoning if needed. Then, ladle the soup into bowls, and it's ready to serve hot!

Why You'll Love This Recipe

  • Bright and fresh flavors from lemon and herbs that elevate the classic chicken soup.
  • Simple ingredients and easy-to-follow steps make it perfect for weeknight cooking.
  • A healthy, hearty dish that feels like a hug from the inside out.
  • Versatile enough to tweak with your preferred veggies or herbs.

Ingredients

1 lb chicken breast
8 cups chicken broth
2 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onions
3 cloves garlic, minced
1 cup egg noodles
1 lemon, juiced and zested
1 tbsp fresh thyme
1 tbsp fresh parsley
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, sauté until onions are translucent.
2. Stir in minced garlic and cook for another minute.
3. Add chicken broth and bring to a boil.
4. Add chicken breast to the pot, reduce heat, and simmer until cooked through (about 20 minutes). Remove chicken, shred it, and return to the pot.
5. Stir in egg noodles, lemon juice, lemon zest, thyme, parsley, salt, and pepper. Simmer until noodles are tender (about 10 minutes).
6. Adjust seasoning to taste and serve hot.

Ratings and Comments

Thank you for your rating!