Description
Lemon Chicken Noodle Soup is a vibrant and refreshing twist on a classic comfort food, featuring tender chicken thighs, fresh vegetables, and a zesty lemon flavor that brightens the dish.
Ingredients
Scale
1.5 lbs Boneless Skinless Chicken Thighs
1 cup Yellow Onio
1 cup Carrots
1 cup Celery
8 oz Wide Egg Noodles
8 cups Low-Sodium Chicken Stock
2 Lemons Fresh Lemon Juice and Zest
1/4 cup Fresh Dill and Parsley
2 tbsp Extra Virgin Olive Oil
Salt and Cracked Black Pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 6 to 8 minutes until translucent
- Add minced garlic and a pinch of salt, cooking for only 60 seconds to bloom the garlic
- Pour in the chicken stock and add the whole chicken thighs. Bring to a gentle simmer for 15 to 20 minutes until chicken reaches 165°F
- Remove chicken and let rest for 5 minutes, then shred into bite-sized pieces
- Bring the broth back to a light boil and add the wide egg noodles, cooking to al dente according to package directions
- Turn off heat, stir shredded chicken back into the pot, then add fresh lemon juice, lemon zest, and chopped herbs
- Season with salt and cracked black pepper to taste
Notes
For gluten-free options, replace egg noodles with brown rice noodles or zucchini noodles.
When storing, keep broth and chicken separate from noodles.
Use fresh lemons for the best flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg