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Easy Chicken Noodle Soup With Lemon

A comforting and flavorful chicken noodle soup that combines tender chicken, egg noodles, fresh vegetables, and a splash of lemon for a bright finish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup egg noodles Can substitute with whole wheat or gluten-free noodles.
  • 1 cup carrots, sliced Fresh or frozen can be used.
  • 1 cup celery, sliced Fresh is recommended.
  • 1 medium onion, diced Red or yellow onion works well.
  • 2 cloves garlic, minced Adjust to taste.
  • 1 medium lemon, juiced Freshly squeezed for best flavor.
  • to taste Salt and pepper Adjust according to preference.
  • Fresh parsley for garnish Chopped for serving.

Method
 

Preparation
  1. Wash and slice the carrots and celery, and dice the onion. Mince the garlic.
Cooking
  1. In a large pot, add a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft (about 3–4 minutes).
  2. Toss in the sliced carrots and celery, continuing to sauté for another 5 minutes until they start to soften.
  3. Pour in the chicken broth and bring to a boil. Once boiling, add the egg noodles and shredded chicken, allowing to cook for about 8 minutes or until noodles are tender.
  4. Squeeze in the fresh lemon juice and season with salt and pepper to taste. Stir well before serving.
  5. Ladle the soup into bowls and top off with freshly chopped parsley for a pop of color and flavor. Enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to retain the soup's texture and flavor.