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A steaming bowl of homemade Lemon Chicken Soup is shown as the featured image for this delicious recipe.

Easy Lemon Chicken Soup

This Lemon Chicken Soup is a comforting and revitalizing dish, perfect for chasing away chills or soothing a cold. Bursting with bright citrus flavors, tender chicken, and comforting noodles, it's a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups low sodium chicken broth
  • 4 cups water
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 large lemons, juiced about 1/2 cup juice
  • 1 tablespoon lemon zest
  • 8 ounces egg noodles or pasta of your choice
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Garlic mincer
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Bowls
  • Forks

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and water.
  5. Add the bay leaf, dried oregano, and dried thyme. Season with salt and pepper to taste.
  6. Bring the mixture to a simmer.
  7. Gently place the chicken breasts or thighs into the simmering broth.
  8. Cook until the chicken is cooked through and no longer pink inside, about 15-20 minutes.
  9. Remove the chicken from the pot and set it aside to cool slightly.
  10. Once the chicken is cool enough to handle, shred it using two forks.
  11. Add the egg noodles (or your pasta of choice) to the simmering broth.
  12. Cook according to package directions until tender.
  13. Stir in the lemon juice and lemon zest.
  14. Add the shredded chicken back to the pot.
  15. Taste and adjust seasonings as needed.
  16. Remove the bay leaf.
  17. Ladle the Lemon Chicken Soup into bowls and garnish with fresh parsley.
  18. Serve immediately and enjoy.

Notes

Chicken thighs add a richer flavor, but chicken breasts are leaner. Egg noodles can be substituted with ditalini, orzo, or gluten-free pasta. Adjust lemon juice to taste. Other vegetables like zucchini, spinach, or kale can be added. Soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. If the soup is too sour, add a pinch of sugar or a dollop of cream. If the soup is too bland, add more salt, pepper, or lemon juice. Cook the noodles al dente to avoid mushiness when reheating.