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Creamy Lemon Chicken Noodle Soup

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Creamy Lemon Chicken Noodle Soup is a comforting bowl of tender chicken, egg noodles, and vegetables simmered in a creamy broth brightened with fresh lemon. It offers a perfect balance of richness and refreshing citrus flavor.

Ingredients

  • 1 lb chicken breasts or chicken thighs
  • 6 oz egg noodles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 5 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add the chopped onion and cook until softened.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the sliced carrots and celery and cook for several minutes until slightly softened.
  5. Pour in the chicken broth and add the chicken pieces.
  6. Season with dried thyme, salt, and black pepper.
  7. Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through.
  8. Remove the chicken from the pot and shred it using two forks.
  9. Return the shredded chicken to the soup.
  10. Add the egg noodles and cook until tender according to package instructions.
  11. Stir in the heavy cream, lemon juice, and lemon zest.
  12. Simmer for a few minutes until everything is heated through.
  13. Taste and adjust seasoning if needed.
  14. Garnish with chopped fresh parsley before serving.

Notes

  • Rotisserie chicken can be used to save preparation time.
  • Spinach or kale can be added for extra greens.
  • Half-and-half can replace heavy cream for a lighter soup.
  • Cook noodles separately if storing leftovers to prevent them from becoming too soft.
  • The soup can be refrigerated for up to 4 days or frozen without noodles for up to 3 months.

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