Hearty Lemon Herb Chicken Noodle Soup
This comforting Hearty Lemon Herb Chicken Noodle Soup is packed with tender chicken, vegetables, and aromatic herbs, finished with a bright lemon kick. It's a perfect meal for a cozy night in.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic minced
- 1 pound boneless, skinless chicken breasts (or thighs) diced into 1-inch pieces
- 8 cups high-quality chicken broth low-sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 4 ounces egg noodles
- 1/2 cup fresh parsley chopped, plus more for garnish
- 1/4 cup fresh dill chopped
- 2 tablespoons fresh lemon juice
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then sauté chopped onion, carrots, and celery for 7-8 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant. Stir in the diced chicken and cook for 5-7 minutes until lightly browned.
- Pour in chicken broth, scraping up any browned bits; add thyme, oregano, bay leaves, salt, and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until chicken is cooked through and vegetables are tender.
- Add egg noodles and cook according to package directions, typically 5-7 minutes, until al dente.
- Remove bay leaves, then stir in fresh parsley, dill, and lemon juice. Taste and adjust seasonings as needed, serving hot with extra parsley if desired.
Notes
For extra flavor, consider using homemade chicken broth. This soup freezes well without the noodles; add freshly cooked noodles when reheating. Adjust the amount of lemon juice to your taste preference for a brighter flavor. Feel free to add other vegetables like spinach or peas during the last few minutes of cooking for added nutrients and color.