Description
This revitalizing, aromatic lemon chicken noodle soup is a classic comfort dish perfect for chilly days. It features tender, poached chicken breasts, vibrant carrots, and silky egg noodles simmered in a savory broth. A final splash of fresh lemon juice brightens the flavors, making this a nutritious and soul-warming meal that is easy to prepare yet delivers a restaurant-quality experience in your own kitchen.
Ingredients
1.5 lbs chicken breast
8 oz wide egg noodles
8 cups low-sodium chicken broth
3 tbsp freshly squeezed lemon juice
3 large carrots, thinly sliced
2 stalks celery, diced
1 medium yellow onion, diced
1 tbsp fresh thyme leaves
2 tbsp olive oil
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add onion, carrots, and celery, sautéing until softened and translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Pour in the chicken broth and add the fresh thyme sprigs.
Bring to a gentle simmer and add the chicken breasts, poaching until fully cooked through.
Remove the chicken to a plate to cool slightly, then shred into bite-sized pieces using two forks.
Add the egg noodles to the simmering broth and cook until al dente.
Return the shredded chicken to the pot.
Stir in the fresh lemon juice and season with salt and pepper to taste before serving.
Notes
Substitute chicken breasts with shredded rotisserie chicken to save time. If using dried thyme instead of fresh, use 1 teaspoon. Ensure you add the lemon juice at the very end to keep the flavor profile bright and vibrant.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg