Lemon Herb Chicken Noodle Soup
Lemon Herb Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups chicken stock
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Soup
- 1 1/2 cups teriyaki chicken, cooked, shredded or diced
- 1 1/2 cups small shell pasta, dry
- 12 ounces California blend frozen vegetables
For Finishing
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lime, cut into wedges, for serving
Instructions
- 1
Prepare your ingredients: Dice the yellow onion, shred or dice the cooked teriyaki chicken, and zest and juice the lemon.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the garlic powder, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken stock. Bring the mixture to a rolling boil.
⏱️ 5 min
- 5
Add the dry small shell pasta to the boiling stock. Cook according to package directions until al dente, usually 7-9 minutes, stirring occasionally to prevent sticking.
⏱️ 9 min
- 6
Once the pasta is nearly cooked, add the California blend frozen vegetables and the shredded teriyaki chicken. Stir well and cook for another 3-5 minutes, or until the vegetables are tender-crisp and the chicken is heated through.
⏱️ 5 min
- 7
Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min
- 8
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a lime wedge for an extra citrus kick. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups chicken stock
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Soup
- 1 1/2 cups teriyaki chicken, cooked, shredded or diced
- 1 1/2 cups small shell pasta, dry
- 12 ounces California blend frozen vegetables
For Finishing
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lime, cut into wedges, for serving
Instructions
- 1
Prepare your ingredients: Dice the yellow onion, shred or dice the cooked teriyaki chicken, and zest and juice the lemon.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the garlic powder, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken stock. Bring the mixture to a rolling boil.
⏱️ 5 min - 5
Add the dry small shell pasta to the boiling stock. Cook according to package directions until al dente, usually 7-9 minutes, stirring occasionally to prevent sticking.
⏱️ 9 min - 6
Once the pasta is nearly cooked, add the California blend frozen vegetables and the shredded teriyaki chicken. Stir well and cook for another 3-5 minutes, or until the vegetables are tender-crisp and the chicken is heated through.
⏱️ 5 min - 7
Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min - 8
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a lime wedge for an extra citrus kick. Serve immediately.
⏱️ 1 min