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Lemon Chicken Noodle Soup

Lemon chicken noodle soup with tender chicken, egg noodles, and a bright lemon finish. Simmered broth keeps the vegetables soft and the noodles springy for a clean, zesty bowl.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic cloves, minced
  • 8 cup chicken broth
  • 2 cup shredded chicken
  • 2 cup egg noodles
Finishing
  • 2 lemons Use the juice of 2 lemons.
  • 0.25 cup chopped parsley and dill

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a Dutch oven over medium heat until shimmering. Sauté the onion, carrots, and celery until softened, about 5 minutes, stirring as needed so they don’t brown.
Simmer the broth
  1. Add the garlic and cook for 30 seconds, stirring constantly until fragrant. Pour in the chicken broth and bring to a gentle simmer, then simmer for 10 minutes to meld the flavors.
Cook the noodles
  1. Add the egg noodles to the simmering broth and cook for 6 minutes, stirring occasionally so they don’t stick. Cook until tender but still springy.
Add the chicken
  1. Stir in the shredded chicken and simmer for 1 minute just to warm through, keeping the soup hot and bubbling lightly.
Finish with lemon and herbs
  1. Turn off the heat and stir in the lemon juice. Finish by sprinkling in the chopped parsley and dill for a bright, fresh herb aroma.

Notes

Pro tip: add lemon juice off the heat to keep the flavor bright and prevent bitterness. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing: yes, but note noodles may soften—freeze without adding extra noodles if you’re planning ahead. Dietary swap: use a gluten-free egg noodle blend if needed (follow package cook time).