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Bright Lemon Chicken Noodle Soup

This chicken noodle soup is a comforting, nourishing dish made with tender shredded chicken, hearty noodles, and aromatic vegetables simmered in a flavorful broth. A splash of lemon and fresh herbs brighten the final bowl, which boasts a clear, inviting appearance with vibrant ingredients and a warm, soothing texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade or store-bought, clear and flavorful
  • 1 lb chicken thighs boneless and skinless, shredded after cooking
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 6 oz egg noodles or rice noodles for a quick option
  • 1 whole lemon zest and juice
  • 1/4 cup fresh herbs parsley or dill, chopped
  • 2 tbsp butter for sautéing vegetables
  • to taste salt and pepper

Equipment

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

Method
 

  1. Start by finely chopping the carrots, celery, and fresh herbs. Set them aside for easy access.
  2. In a large heavy-bottomed pot, melt the butter over medium heat until it starts to sizzle softly, releasing a warm, nutty aroma.
  3. Add the diced carrots and celery to the pot. Sauté for about 8 minutes, stirring occasionally, until they become tender and fragrant, with the vegetables slightly caramelized around the edges.
  4. Meanwhile, season the chicken thighs with a pinch of salt and pepper. Add them to the pot and cook for 4-5 minutes per side until lightly browned.
  5. Pour in the chicken broth, then bring the mixture to a gentle simmer. Cover the pot and cook for about 15 minutes, until the chicken is cooked through and tender.
  6. While the broth simmers, cook the noodles separately in boiling salted water until just al dente, following package instructions. Drain and set aside.
  7. Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  8. Add the cooked noodles to the soup, stirring gently to combine. Squeeze in the juice of the lemon and add the lemon zest for brightness. Adjust seasoning with salt and pepper to taste.
  9. Stir in the chopped fresh herbs and simmer for another 2 minutes, allowing the flavors to meld and the soup to heat through.
  10. Taste the broth and adjust seasoning if needed. The soup should be clear, vibrant, and steaming hot, with tender vegetables, juicy chicken, and al dente noodles.
  11. Serve the bright lemon chicken noodle soup hot, garnished with additional herbs if desired, and enjoy the comforting, zesty flavors.

Notes

To make this dish even quicker, use pre-cooked shredded chicken and rice noodles. For extra flavor, add a pinch of red pepper flakes or a drizzle of olive oil before serving.