Lemon Chicken Noodle Soup
A warm and hearty Lemon Chicken Noodle Soup combining tender chicken, vibrant veggies, and refreshing lemon for a delightful meal perfect for any day.
Ingredients
Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 3 medium carrots, sliced
- 2 stalks celery, diced
Herbs and Chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound boneless, skinless chicken breast
Broth and Noodles
- 6 cups low-sodium chicken stock
- 1 cup egg noodles
Lemon and Seasoning
- 1 whole lemon (zested and juiced)
- to taste Salt and pepper
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-5 minutes.
- Stir in the sliced carrots and diced celery. Cook for an additional 5-7 minutes, until the vegetables begin to soften.
- Sprinkle in the dried thyme and oregano, mixing well.
Cooking
- Place the boneless chicken breast into the pot. Pour in the low-sodium chicken stock, ensuring the chicken is submerged. Season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, carefully remove it from the pot and shred it into bite-sized pieces.
- While shredding the chicken, return the pot to medium heat. Add the egg noodles and cook for 7-10 minutes, or until al dente. Stir in the lemon zest and juice.
- Return the shredded chicken to the pot, stirring to combine all ingredients thoroughly.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
Use fresh ingredients to enhance flavor. Adjust the consistency by adding noodles for a thicker soup or more stock if too thick. Letting the soup sit for a few minutes before serving can intensify the flavors.