chicken noodle soup recipe

Chicken noodle soup holds a special place in my kitchen, especially when I need a quick fix of comfort. I’ve tweaked the classic to include a splash of lemon and a handful of fresh herbs, which makes it feel bright and alive. It’s a recipe that’s forgiving, adaptable, and always satisfying.

Why I keep returning to this simple chicken noodle soup

It’s the recipe I turn to when I need a quick, nourishing meal. The flavors are familiar but not boring, and the process is forgiving. Plus, it’s endlessly adaptable for whatever I have in the fridge. It’s the kind of dish that feels like a warm hug, no matter the day.

Breaking down the ingredients that make this soup special

• Chicken breast or thighs: : Juicy, lean, and tender; I prefer thighs for more flavor, but breasts work too.
• Carrots: : Sweet and crisp, they add color and a subtle sweetness.
• Celery: : Provides a fresh, aromatic crunch that balances the richness.
• Noodles: : Egg noodles keep it hearty and chewy, but rice noodles are a quick swap.
• Lemon: : Adds a bright, citrusy zing that cuts through the richness.
• Fresh herbs: : Parsley or dill; they lift the soup with fresh, herbal notes.
• Broth: : Homemade or store-bought, look for a clear, flavorful base.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: To evenly cook the soup without scorching.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep work.
• Slotted spoon: To remove noodles or chicken if needed.
• Measuring cups and spoons: To keep seasoning and broth consistent.

Step-by-step guide to your soul-warming chicken noodle soup

Step 1: Start by gathering all ingredients and prepping your tools. This soup needs a bit of attention, but it’s straightforward.

Step 2: In a large pot, melt some butter over medium heat (about 150°C/300°F). Add diced onions, carrots, and celery. Sauté until they soften and release a sweet aroma, about 8 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 15 minutes to meld flavors.

Step 4: Cook your noodles separately in boiling salted water (about 100°C/212°F). Drain and set aside.

Step 5: Add the cooked noodles to the soup. Taste and adjust salt or add a splash of lemon juice for brightness. Let it simmer another 2 minutes.

Step 6: Serve hot, garnished with fresh parsley or a sprinkle of parmesan, if you like.

Cooking checkpoints and tips to keep in mind

• Ensure the vegetables are tender but not mushy before adding broth.
• Taste the broth before adding noodles—adjust seasoning accordingly.
• Noodles should be al dente—firm but cooked through—so don’t overcook them in the soup.

Troubleshooting common chicken noodle soup mishaps

• Broth tastes bland or flat.? Add a splash of lemon juice if the broth tastes flat.
• Noodles absorb too much broth and get soggy.? Cook noodles separately to prevent them from becoming mushy.
• Chicken turns rubbery or tough.? Simmer gently; high heat can make chicken tough.
• Broth becomes cloudy with foam.? Skim foam off the surface for a clearer broth.

Bright Lemon Chicken Noodle Soup

This comforting chicken noodle soup is made with tender shredded chicken, fresh vegetables, and egg noodles, all simmered in a flavorful broth. Brightened with a splash of lemon and fresh herbs, it boasts a clear, vibrant appearance and a satisfying, hearty texture. The recipe is forgiving and easily adaptable, perfect for a quick, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth preferably clear and flavorful
• 1 lb chicken thighs or breasts thighs recommended for more flavor
• 2 carrots carrots diced
• 2 stalks celery diced
• 6 oz egg noodles or rice noodles for quick variation
• 1 lemon lemon juiced for brightness
• 1/4 cup fresh herbs parsley or dill, chopped
• 2 tbsp butter for sautéing
• 1 medium onion diced
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Slotted spoon
• Measuring cups and spoons

Method

 

1. Chop the onions, carrots, and celery into small, even pieces and set aside. Shred the cooked chicken into bite-sized strips or pieces.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it begins to sizzle softly. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender and fragrant, about 8 minutes. You’ll notice the aroma intensify and the vegetables soften without browning.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Once bubbling, add the shredded chicken and cook for another 15 minutes to allow flavors to meld. During this time, you’ll see the broth develop a clear, inviting appearance, and the aroma will be comforting and savory.
   
4. Meanwhile, cook the egg noodles separately in boiling salted water until al dente, following package instructions. Drain and set aside; this prevents the noodles from becoming soggy in the soup.
   
5. Add the cooked noodles to the simmering broth, stirring gently to combine. Squeeze in the lemon juice and taste. Adjust seasoning with salt and pepper as needed, and let everything simmer together for another 2 minutes, allowing the flavors to blend beautifully.
   
6. Ladle the hot soup into bowls, garnishing with chopped fresh herbs for a pop of color and freshness. Serve immediately while the soup is warm and inviting, with a bright citrus note that lifts the hearty flavors.
   

Notes

For a richer flavor, add a splash of olive oil or a pinch of red pepper flakes for some heat. If using store-bought cooked chicken, ensure it’s shredded evenly for a consistent texture. Feel free to swap herbs based on preference or availability.