If you're looking for a comforting soup that packs a flavorful punch, this Zesty Lemon Herb Chicken Noodle Soup is just the ticket. It's a refreshing twist on a classic, perfect for cozy nights or when you're feeling a bit under the weather.
Boneless, skinless chicken breast forms the protein-rich base for this soup, providing a lean and tender meat that soaks up all the herbal goodness. Olive oil is used for sautéing, adding a subtle richness and depth. The onion, garlic, carrots, and celery create a classic mirepoix, which is the flavorful backbone of many soups. Low-sodium chicken broth is the liquid foundation, allowing you to control the saltiness of your dish. Egg noodles add a satisfying texture and soak up the soup's flavors. Lemon juice and zest bring a refreshing zing, while dried thyme and oregano infuse an earthy aroma. Finally, fresh parsley offers a pop of color and a hint of freshness to finish off the dish.
This soup pairs beautifully with a slice of crusty bread or a light, crisp salad. You could also serve it with a side of steamed green beans or roasted vegetables for a more complete meal.
Start by heating up 2 tablespoons of olive oil in a large pot over medium heat. Once it's shimmering, toss in your diced onion and minced garlic. Sauté them until the onion turns translucent, which should take about 3 minutes. This step lays the aromatic foundation for your soup.
Next up, stir in the sliced carrots and celery. Let them cook for another 5 minutes. You want them to start softening but still hold their shape.
Now, add your 8 cups of chicken broth, along with the chicken breasts, dried thyme, and oregano. Turn up the heat to bring the pot to a boil. As soon as it reaches a boil, reduce the heat and let it simmer for about 20 minutes. This time allows the chicken to cook through and absorb all the delicious flavors.
Once the chicken is cooked, remove it from the pot. Use two forks to shred it into bite-sized pieces, then return the shredded chicken to the pot.
Stir in the egg noodles and let them cook for about 8-10 minutes, until they're tender. This is when your soup really starts to come together.
Finally, add the lemon juice, zest, and fresh parsley. Stir everything together and give it a taste. Add salt and pepper until it tastes just right to you.
Your soup is ready to serve hot, with a sprinkle of extra parsley if you like.
Share