Go Back

Lemon Herb Chicken Noodle Soup

Lemon herb chicken noodle soup with tender egg noodles in a bright, savory broth. Carrot coins and celery add sweetness and crunch while lemon juice lifts every spoonful.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 shredded chicken
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cup chicken broth
  • 2 cup egg noodles
  • 1 lemon, juiced
  • 0.25 cup fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat a Dutch oven over medium heat, then sauté carrots and celery until slightly softened, about 5 minutes. Stir occasionally until the carrots look brighter and the celery smells sweet.
Build the broth
  1. Pour in chicken broth and bring it to a boil over high heat, 3 to 5 minutes. You should see steady bubbling across the surface.
Cook the noodles
  1. Add egg noodles and cook until tender, 7 to 9 minutes, maintaining a gentle boil. Watch for the noodles to soften and the broth to thicken slightly.
Finish with chicken and lemon
  1. Stir in shredded chicken and lemon juice, then simmer just until heated through, 1 to 2 minutes. The soup should look uniformly golden and smell fresh with citrus.
Garnish and serve
  1. Turn off the heat and stir in fresh parsley. Let it sit 1 minute so the herbs stay vibrant before serving.

Notes

For the best texture, add the noodles to the boiling broth and don’t overcook—tender egg noodles stay springy. Store leftovers in the refrigerator up to 3 days; the soup also freezes up to 2 months, but noodles may soften further after thawing. For a lighter option, use low-sodium chicken broth to reduce salt without changing the bright lemon finish.