Description
This lemon herb chicken noodle soup is a quick, cozy, and immune-boosting classic, ideal for beginners looking for a comforting and nourishing homemade meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
- 12 cups low-sodium chicken broth
- 4 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds bone-in, skinless chicken breasts
- 1¼ teaspoons salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 10 ounces egg noodles or low-carb Carba-Nada noodles
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Sauté the Vegetables: Heat olive oil and butter in a large soup pot over medium heat. Once the butter melts, add the diced onions, sliced celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Simmer the Chicken: Pour in the chicken broth and stir, making sure to scrape up any bits stuck to the bottom of the pot. Add thyme sprigs, bay leaves, chicken breasts, salt, and pepper. Cover the pot, bring it to a simmer, and cook for 30 minutes, or until the chicken is fully cooked and tender. A thermometer inserted into the chicken should read 165°F.
- Prepare the Noodles: Remove the cooked chicken and set it aside to cool slightly. Add the egg noodles to the pot and cook them according to the package instructions, usually around 6 to 8 minutes, until al dente. If using low-carb Carba-Nada noodles, wait and add them later with the shredded chicken, since they cook in just 4 to 5 minutes.
- Shred and Return the Chicken: While the noodles are cooking, shred the chicken using two forks and discard the bones. Return the shredded chicken to the pot and let it simmer with the noodles for another 2 to 3 minutes, allowing the flavors to meld together.
- Finish and Serve: Remove the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with more salt or pepper as needed. Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges for a fresh, bright finish.
Notes
- If the soup tastes too salty or rich, a splash of lemon juice or apple cider vinegar can brighten the flavor. Want a creamier version? Stir in ½ cup of heavy cream or half-and-half at the end. For extra nutrients, add baby spinach, peas, or corn during the last few minutes of cooking. This recipe is easy to adapt with cooked rotisserie chicken or turkey leftovers, too.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 213
- Sugar: 1g
- Sodium: 323mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 35mg