The Magic Starts Here: Gathering Your Ingredients
For the Soup:
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Chicken Broth: 8 cups (low sodium preferred)
- Water: 4 cups
- Bay Leaf: 1
- Dried Oregano: 1 teaspoon
- Dried Thyme: 1/2 teaspoon
- Salt & Pepper: To taste
The Lemon Zing:
- Lemons: 2 large, juiced (about 1/2 cup juice)
- Lemon Zest: 1 tablespoon
The Finishing Touches:
- Egg Noodles: 8 ounces (or pasta of your choice)
- Fresh Parsley: 1/4 cup, chopped
Let’s Get Cooking: Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This is the foundation of our flavor, so don’t rush it!
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic is no bueno!
Step 2: Simmer the Soup Base
- Pour in the chicken broth and water.
- Add the bay leaf, dried oregano, and dried thyme. Season with salt and pepper to taste. Remember, you can always add more later, so start conservatively.
- Bring the mixture to a simmer.
Step 3: Cook the Chicken
- Gently place the chicken breasts or thighs into the simmering broth.
- Cook until the chicken is cooked through and no longer pink inside. This usually takes about 15-20 minutes, depending on the thickness of the chicken.
- Remove the chicken from the pot and set it aside to cool slightly.
Step 4: Shred the Chicken
- Once the chicken is cool enough to handle, shred it using two forks. You can also dice it if you prefer.
Step 5: Cook the Noodles
- Add the egg noodles (or your pasta of choice) to the simmering broth.
- Cook according to package directions until tender. Be careful not to overcook them, or they’ll get mushy!
Step 6: The Lemon Finale
- Stir in the lemon juice and lemon zest. This is where the magic happens! The lemon brightens up the entire soup.
- Add the shredded chicken back to the pot.
- Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or even a touch of lemon juice to get it just right.
Step 7: Serve and Enjoy!
- Remove the bay leaf.
- Ladle the Lemon Chicken Soup into bowls and garnish with fresh parsley.
- Serve immediately and enjoy the comforting goodness!
Tips & Tricks for Lemon Chicken Soup Perfection
Chicken Choices
While I love using chicken breasts for their leanness, chicken thighs add a richer flavor to the soup. Feel free to experiment and see what you prefer! You can even use leftover Slow Cooker Chicken for an even faster meal.
Pasta Power
Egg noodles are classic in Lemon Chicken Soup, but you can use any pasta you like! Ditalini, orzo, or even gluten-free pasta all work well. Just adjust the cooking time accordingly.
Lemon Love
The amount of lemon juice you need will depend on the size and acidity of your lemons. Start with the recommended amount and then taste and adjust to your liking. Don’t be afraid to get that bright, tangy flavor!
Veggie Variations
Feel free to add other vegetables to the soup! Diced zucchini, spinach, or kale are all great additions. Just add them in during the last few minutes of cooking so they don’t get overcooked.
Making it Ahead
Lemon Chicken Soup is even better the next day! The flavors meld together beautifully in the fridge. Just be aware that the noodles will absorb some of the broth, so you might need to add a little extra broth when reheating.
Troubleshooting Time: Common Soup Hiccups (and How to Fix Them!)
Soup Too Sour?
If your soup is too sour, don’t panic! You can balance the acidity by adding a pinch of sugar or a small dollop of cream. You can also try adding a little more broth to dilute the lemon flavor.
Soup Too Bland?
If your soup is lacking flavor, try adding a little more salt, pepper, or lemon juice. You can also add a pinch of red pepper flakes for a little kick. A splash of white wine can also add depth of flavor.
Noodles Too Mushy?
The key to avoiding mushy noodles is to not overcook them! Cook them according to package directions and test them frequently. If you’re making the soup ahead of time, you might want to cook the noodles separately and add them to the soup just before serving.
More Comfort Food Favorites
Craving even more comforting chicken recipes? Be sure to check out my Boursin Chicken Pasta for a creamy, cheesy delight. Or, for a quick and easy dinner, try my Chicken Thighs Dinner Recipe. And if you love soup as much as I do, you’ll adore my Chicken Pot Pie Soup, a hearty and flavorful twist on a classic. For a hands-off approach, my Slow Cooker Lemon Chicken is a must-try! And finally, for a quick and flavorful meal, you should try this Chicken Ramen Recipe.
Storage Instructions
Refrigerator:
Store leftover Lemon Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb some of the broth as it sits, so you may need to add a splash of chicken broth or water when reheating.
Freezer:
While you can freeze Lemon Chicken Soup, the texture of the noodles may change slightly after thawing. To minimize this, cook the noodles al dente (slightly firm) before adding them to the soup. Store the soup in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate, per serving)
- Calories: 350-450
- Protein: 30-40g
- Fat: 15-25g
- Carbohydrates: 20-30g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Ready to Serve?
This Lemon Chicken Soup is more than just a recipe; it’s a hug in a bowl. I hope you enjoy making it as much as I do! Don’t be afraid to experiment and make it your own. Happy cooking!
Can I use different types of pasta in this Lemon Chicken Soup?
Yes, while egg noodles are classic, you can use any pasta you like such as ditalini, orzo, or even gluten-free pasta. Just adjust the cooking time accordingly.
What can I do if my Lemon Chicken Soup turns out too sour?
If the soup is too sour, you can balance the acidity by adding a pinch of sugar, a small dollop of cream, or a little more broth to dilute the lemon flavor.
How long can I store leftover Lemon Chicken Soup in the refrigerator?
You can store leftover Lemon Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. Be aware that the noodles will absorb some of the broth as it sits, so you may need to add a splash of chicken broth or water when reheating.
Can I freeze this Lemon Chicken Soup?
Yes, you can freeze Lemon Chicken Soup, but the texture of the noodles may change slightly after thawing. Cook the noodles al dente before adding them to the soup to minimize this. Store in a freezer-safe container for up to 2-3 months and thaw overnight in the refrigerator before reheating.
Easy Lemon Chicken Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water.
- Add the bay leaf, dried oregano, and dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a simmer.
- Gently place the chicken breasts or thighs into the simmering broth.
- Cook until the chicken is cooked through and no longer pink inside, about 15-20 minutes.
- Remove the chicken from the pot and set it aside to cool slightly.
- Once the chicken is cool enough to handle, shred it using two forks.
- Add the egg noodles (or your pasta of choice) to the simmering broth.
- Cook according to package directions until tender.
- Stir in the lemon juice and lemon zest.
- Add the shredded chicken back to the pot.
- Taste and adjust seasonings as needed.
- Remove the bay leaf.
- Ladle the Lemon Chicken Soup into bowls and garnish with fresh parsley.
- Serve immediately and enjoy.
