Lemon Chicken Noodle Soup

Warm up and beat the winter blues with this lemon chicken noodle soup. This soup has all the warm and comfort of your go-to chicken soup but with a lemony twist.

This soup is so incredibly comforting you’ll want to whip it up every cold and rainy day this winter. This chicken soup recipe also uses chicken stock as the base which saves you so much time in the kitchen. Making your own broth is great, but making a delicious soup in under an hour might be even better.

Lemon Chicken Soup Ingredients

The best part about this meal, next to the fact that it only uses one pot and can be ready in 40, is that most of the ingredients are pantry staples!

All you need for this cozy soup dinner is chicken broth (substitute vegetable broth or chicken bouillon), chicken thighs, lemons, noodles, carrots, celery, onion, ginger, garlic, and some dried herbs. It truly is one of the easiest dishes you can make!

Looking for more cozy winter recipes?

30 minute fennel and tomato seafood cioppino stew is a great option!

roasted red pepper soup with creamy whipped feta is always great on a cold day

Sun Dried Tomato Lentil Stew is a great option if you’re trying to eat less meat

Creamy Mushroom Pasta with Burrata is fantastic way to warm up at night

Lemon Chicken Noodle Soup

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1.5 Lbs Boneless, Skinless Chicken Thighs
• 8 Cups Low Sodium Chicken Broth
• 2 Tbsp Olive Oil
• 4 Celery Ribs chopped
• 4 Carrot Sticks medium, chopped
• 1 Yellow Onion chopped
• 4 Cloves Garlic minced
• 1 ½ inch piece Ginger grated
• ½ Tsp Dried Oregano
• ½ Tsp Dried Thyme
• 2 Lemons, juiced and zested small
• 8 oz Pasta or Orzo small pasta is best
• Salt and Pepper to Taste

Equipment

• 1 Dutch Oven or large pot 5-6 quarts preferred

Method

 

1. Pat chicken thighs dry and salt liberally. Heat olive oil in dutch oven then add chicken. Cook about 80% through then transfer to a plate and set aside
2. Add chopped celery, carrots, and onion. Cook for 5 minutes until the onion is translucent then add minced garlic and ginger. Cook for 2 more minutes, stirring often.
3. Add broth, dried herbs, lemon juice, and zest. Bring to a boil then reduce heat to low. Add in pasta or orzo and cook according to packages' instructions.
4. While the pasta cooks, shred or chop the chicken thighs. Then add to the soup to cook through. Roughly 5 minutes. Add salt and pepper according to taste. Serve with fresh parsley