Lemon Chicken Noodle Soup
Classic chicken noodle soup brightened with fresh lemon zest and juice stirred in off the heat.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 3 cups shredded cooked chicken
- 8 oz wide egg noodles
- zest of 1 lemon
- 2 tbsp fresh lemon juice up to 4 tbsp, to taste
- salt and black pepper to taste
- chopped fresh parsley for serving
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 7 minutes until softened.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the broth, add the bay leaf, and bring to a boil. Reduce to a simmer and cook for 5 minutes.
- Add the egg noodles and cook according to the package, usually about 6 to 8 minutes, until tender.
- Stir in the shredded chicken and let it warm through for 2 to 3 minutes.
- Turn off the heat. Remove the bay leaf and stir in the lemon zest and 2 tablespoons of juice. Taste, then add more juice, salt and pepper as needed. Top with parsley.
Notes
Add the lemon after the heat is off so it stays fresh and does not turn bitter. For leftovers, cook and store the noodles separately and reheat the soup to 165°F. Nutrition values are an estimate calculated from the ingredients and will vary.