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Lemon Chicken Noodle Soup

Lemon Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 8 oz wide egg noodles
  • 8 cups chicken broth
  • 1 lemon, zest and juice
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Salt and black pepper
  • ΒΌ cup chopped fresh dill, divided

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook 6-8 minutes until softened.
  2. Add garlic and cook 30 seconds until fragrant. Pour in broth, add bay leaf, and nestle chicken into liquid. Bring to a boil, then reduce heat to a simmer. Cook 15-20 minutes until chicken is cooked through.
  3. Transfer chicken to a plate. Bring broth to a boil, add egg noodles, and cook until tender, about 6-8 minutes.
  4. Shred chicken with two forks, then return to pot with lemon zest, 3 tbsp lemon juice, and half the dill. Season with salt and pepper. Remove bay leaf. Add remaining juice if desired.
  5. Ladle into bowls and top with remaining dill. Serve hot.

Notes

If the soup thickens as it sits, stir in a splash of broth when reheating. The noodles will keep absorbing liquid, so it is better to err on the slightly brothy side at the start.