Chicken Noodle Soup

There’s something deeply comforting about a big bowl of homemade chicken noodle soup. I still remember the first time I made it on my own. It was a gray, drizzly Sunday, and I was craving something nostalgic—something my mom would make. I didn’t have hours to simmer stock from scratch or a pantry full of fancy ingredients, but I managed to put together a simple, cozy pot of soup that hit the spot. That first bowl warmed me up from the inside out and made me realize just how achievable this “homemade” magic could be.

This lemon herb chicken noodle soup is made for beginner cooks. It’s straightforward, flexible, and comes together in under an hour. Whether you’re recovering from a cold, cooking for the family, or just learning the ropes in the kitchen, this soup is a comforting and healthy go-to.

This isn’t just a soup—it’s a life-saver for busy weeknights and a hug in a bowl when you need it most. What makes it stand out? It’s layered with flavor from sautéed vegetables, fresh herbs, and a splash of lemon that brightens up every spoonful. And the best part? You don’t need to make stock from scratch. With just a few smart shortcuts, this recipe brings the depth of a slow-simmered soup with half the effort.

Ingredients and Preparation

Here’s a look at the ingredients and why they matter—plus some flexible swaps if you don’t have everything on hand.

Onions, Celery, and Carrots – The classic flavor base for most soups, also known as mirepoix. Onions add sweetness, celery brings an earthy crispness, and carrots lend natural sweetness and color.

Garlic – Adds depth and aroma. If fresh garlic feels intimidating, garlic powder is a great backup.

Olive Oil and Butter – Used to sauté the vegetables. Olive oil is heart-healthy, while butter adds richness. You can use either alone if needed.

Chicken Broth – The backbone of the soup. Low-sodium is ideal so you can control the seasoning. Vegetable broth works, too.

Bone-In Chicken Breasts – Using bone-in adds more flavor and nutrients to the broth. Boneless can be used for speed, and leftover rotisserie chicken is a great time-saver.

Thyme and Bay Leaves – These herbs add a gentle, comforting aroma and depth. Use fresh or dried depending on availability.

Egg Noodles – They soak up the broth and make the soup hearty. Gluten-free or whole grain noodles work well, too.

Salt and Pepper – Essential for bringing out all the flavors.

Fresh Parsley – A bright garnish at the end. Optional but recommended for freshness.

Lemon Wedges – A squeeze of lemon at the table lifts the entire dish.

Step-by-Step Instructions

Step 1: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Once the butter melts, add chopped onions, sliced celery, and carrots. Sauté for about 5 minutes until the veggies begin to soften. Add the garlic and stir for 30 seconds, just until fragrant—don’t let it burn.

Step 2: Pour in the chicken broth and stir to scrape up any bits stuck to the bottom of the pot. Toss in thyme and bay leaves. Add your chicken breasts, season with salt and pepper, then cover and bring to a gentle simmer. Let everything cook for about 30 minutes, or until the chicken is fully cooked and tender.

Step 3: Carefully remove the chicken and set it aside to cool slightly. Add the egg noodles to the pot and cook according to package instructions—typically 6 to 8 minutes for al dente texture. Meanwhile, shred the chicken using two forks and discard the bones.

Step 4: Return the shredded chicken to the pot and let everything simmer together for another 2 to 3 minutes. Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaves and thyme stems.

Step 5: Serve hot, garnished with chopped parsley and a wedge of lemon on the side. A gentle squeeze of lemon juice adds a bright finish that wakes up all the flavors.

Beginner Tips and Notes

If your veggies get too soft: Try sautéing them for less time initially—about 3 to 4 minutes—or cutting them into larger chunks to help them hold their shape.

If the chicken browns too fast: Make sure your heat is medium or medium-low while simmering. Browning isn’t necessary for this recipe.

Prepping tip: Chop all vegetables before you start cooking to streamline your workflow. You can even prep and store them in the fridge up to two days ahead.

Tool swap: No Dutch oven? Use any large, heavy-bottomed pot with a lid.

Need a shortcut? Use rotisserie chicken and skip the 30-minute simmer. Just cook the veggies, add the broth and herbs, then add shredded chicken and noodles. Simmer and serve.

Serving Suggestions

This soup is hearty on its own, but if you want to make it a full meal:

• Sides: Pair it with crusty bread, garlic toast, or a simple green salad.
• Toppings: Try a sprinkle of Parmesan cheese or a dollop of sour cream for richness.
• Leftovers: Store in an airtight container in the fridge for up to 4 days. For best texture, store noodles separately or add them fresh when reheating.
• Freezing: Freeze the soup without noodles. When ready to serve, reheat and add fresh noodles to simmer just before eating.

Let’s Make It Together

If this is your first time making homemade soup, you’re in for something special. It’s cozy, satisfying, and far easier than you might think. Whether you’re cooking for yourself or someone you love, this easy sheet pan dinner-style lemon herb chicken recipe (without the sheet pan, but with all the simplicity) is a kitchen win you’ll come back to over and over.

Tried it? Leave a comment below and let me know how it went. I’d love to hear your twist on this quick and healthy meal. Did you add extra veggies? Go gluten-free? Add cream? Share your version—I’m cheering you on in your cooking journey.

FAQ About Lemon Herb Chicken Noodle Soup

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