Description
This Creamy Lemon Chicken Noodle Soup is a comforting and flavorful meal featuring tender shredded chicken, egg noodles, and a bright lemony cream broth. Perfect for cozy days, it combines aromatic herbs, fresh lemon juice, and creamy textures for a satisfying bowl of homemade goodness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup egg noodles
Seasonings & Flavorings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook for about 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a boil.
- Cook Noodles and Season: Add the egg noodles, dried thyme, oregano, salt, and black pepper. Reduce heat and simmer for 8 to 10 minutes until the noodles are tender.
- Add Chicken: Stir in the cooked shredded chicken and cook for another 2 minutes to heat through.
- Incorporate Cream and Lemon: Reduce the heat to low and slowly stir in the heavy cream. Add the fresh lemon juice and lemon zest and stir gently.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Rotisserie chicken works well for a quick version of this soup.
- For a lighter option, substitute half and half or evaporated milk for the heavy cream.
- Add fresh spinach or kale during the last few minutes of cooking for extra vegetables.
- To make gluten-free, replace egg noodles with gluten-free noodles.
