Lemon Chicken Noodle Soup
Bright, cozy, and incredibly comforting, this Lemon Chicken Noodle Soup brings zesty freshness and hearty warmth together in one nourishing bowl. Perfect for chilly nights, sick days, or any moment that calls for a little homemade love.
Equipment
- Large Pot
- Cutting board
- Knife
- Ladle
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 lemon zest and juice
- 6 oz egg noodles
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Turmeric optional, for color and immune support
- Greek yogurt optional, for creaminess
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened and golden.
- Add garlic and thyme; cook for 30 seconds until fragrant.
- Push veggies to one side and sear chicken breasts for 2 minutes per side until lightly golden.
- Pour in chicken broth, add bay leaf, and bring to a gentle simmer. Cover and cook for 15 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot.
- Add egg noodles and simmer for 7–8 minutes until tender.
- Stir in lemon juice, zest, salt, and pepper. Taste and adjust seasoning as needed.
- Finish with chopped parsley and a spoonful of Greek yogurt if desired. Serve warm.
Notes
This soup keeps well and tastes even better the next day. For best storage, cook noodles fresh when reheating. Add more broth as needed to adjust consistency.
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 27gFat: 12gSaturated Fat: 2gCholesterol: 60mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 5600IUVitamin C: 10mgCalcium: 50mgIron: 2.2mg
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