Creamy Lemon Basil Chicken Noodle Soup
Creamy Lemon Basil Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 bunch celery, chopped
- 1 bag baby carrots, chopped
- 1 onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil, as needed
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 32 fluid ounces chicken broth
- 2 cups water
- 3 chicken breasts
For the Creamy Finish
- 2 cups dry pasta, such as egg noodles or ditalini
- 1 cup half & half
- 1 cup heavy cream
- 1 tablespoon chicken bouillon, or to taste
- 2 lemons, 1 juiced, 1 sliced
- 5 fresh basil leaves, to 6, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter and add 1 tablespoon of olive oil over medium heat. Add the chopped celery, carrots, and onion to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and sauté for another 1 minute until fragrant. Season the vegetables with salt, black pepper, and Italian seasoning.
⏱️ 2 min
- 3
Pour in the chicken broth and water. Add the chicken breasts to the pot. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min
- 4
Carefully remove the cooked chicken breasts from the pot and set aside to cool slightly. Leave the broth and vegetables in the pot.
⏱️ 2 min
- 5
Once cool enough to handle, shred the chicken using two forks or your hands.
⏱️ 5 min
- 6
Increase the heat under the pot to medium-high and bring the broth to a rolling boil. Add the dry pasta and cook according to package directions, typically 7-10 minutes, or until al dente.
⏱️ 10 min
- 7
Reduce the heat to low. Stir the shredded chicken back into the pot. Pour in the half & half and heavy cream, stirring gently to combine.
⏱️ 2 min
- 8
Taste the soup and add chicken bouillon as needed, starting with 1 tablespoon, until desired flavor is reached.
⏱️ 1 min
- 9
Squeeze the juice of one lemon directly into the soup. Add the lemon slices to the pot. Let the soup simmer gently for 2-3 minutes to allow the flavors to meld and the soup to heat through.
⏱️ 3 min
- 10
Remove the pot from the heat. Stir in the fresh chopped basil leaves just before serving. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Basil Chicken Noodle Soup
For the Soup Base
- 1 bunch celery, chopped
- 1 bag baby carrots, chopped
- 1 onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil, as needed
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 32 fluid ounces chicken broth
- 2 cups water
- 3 chicken breasts
For the Creamy Finish
- 2 cups dry pasta, such as egg noodles or ditalini
- 1 cup half & half
- 1 cup heavy cream
- 1 tablespoon chicken bouillon, or to taste
- 2 lemons, 1 juiced, 1 sliced
- 5 fresh basil leaves, to 6, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter and add 1 tablespoon of olive oil over medium heat. Add the chopped celery, carrots, and onion to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and sauté for another 1 minute until fragrant. Season the vegetables with salt, black pepper, and Italian seasoning.
⏱️ 2 min - 3
Pour in the chicken broth and water. Add the chicken breasts to the pot. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min - 4
Carefully remove the cooked chicken breasts from the pot and set aside to cool slightly. Leave the broth and vegetables in the pot.
⏱️ 2 min - 5
Once cool enough to handle, shred the chicken using two forks or your hands.
⏱️ 5 min - 6
Increase the heat under the pot to medium-high and bring the broth to a rolling boil. Add the dry pasta and cook according to package directions, typically 7-10 minutes, or until al dente.
⏱️ 10 min - 7
Reduce the heat to low. Stir the shredded chicken back into the pot. Pour in the half & half and heavy cream, stirring gently to combine.
⏱️ 2 min - 8
Taste the soup and add chicken bouillon as needed, starting with 1 tablespoon, until desired flavor is reached.
⏱️ 1 min - 9
Squeeze the juice of one lemon directly into the soup. Add the lemon slices to the pot. Let the soup simmer gently for 2-3 minutes to allow the flavors to meld and the soup to heat through.
⏱️ 3 min - 10
Remove the pot from the heat. Stir in the fresh chopped basil leaves just before serving. Serve hot and enjoy!
⏱️ 1 min