Lemon Herb Chicken Noodle Soup
Lemon Herb Chicken Noodle Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 4 ounces egg noodles
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- as needed salt
- as needed black pepper
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Add the shredded or diced cooked chicken and the egg noodles to the pot. Increase the heat to medium-high and cook until the noodles are tender, about 8-10 minutes, or according to package directions.
⏱️ 10 min
- 5
Stir in the fresh lemon juice, chopped parsley, and chopped dill. Season the soup with salt and black pepper to taste.
⏱️ 2 min
- 6
Serve hot, garnished with extra fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Noodle Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 4 ounces egg noodles
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- as needed salt
- as needed black pepper
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Add the shredded or diced cooked chicken and the egg noodles to the pot. Increase the heat to medium-high and cook until the noodles are tender, about 8-10 minutes, or according to package directions.
⏱️ 10 min - 5
Stir in the fresh lemon juice, chopped parsley, and chopped dill. Season the soup with salt and black pepper to taste.
⏱️ 2 min - 6
Serve hot, garnished with extra fresh herbs if desired.
⏱️ 1 min