You can make cozy, nutritious Lemon Chicken Noodle Soup in less than 30 minutes to share with the kids. It’s great for a sick day or any day.
We’ve been enjoying my Chicken Noodle Soup for kids for years and have recently been making this lemon version. The flavor is bright, the method is simple, and the results are so cozy and yummy.
You can make this soup to share with the kids when someone is sick or just on a day when you want a warm and comforting dinner.
It’s ready quickly, you can use frozen pre-chopped vegetables if you prefer to save some work, and you can add more flavor to your own serving if you’d like.
Why This Recipe Works
With an easy one-pot method and variations to reduce chopping, this soup has all of the healing properties of chicken noodle soup…but is made with little kids in mind.
(You may also like my Chicken and Stars Soup, Pastina Soup, Macaroni Soup and Alphabet Soup recipes.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Lemon Chicken Noodle Soup.
- Garlic: You can peel and mince it with a knife or use jarred minced garlic.
- Diced celery, carrot, and onion: A base of mirepoix adds flavor and nutrients to the soup. You can also use frozen store bought mirepoix or learn how to make mirepoix.
- Reduced-sodium chicken stock: You can use canned, boxed, or homemade stock as you prefer. Or, try my Vegetable Broth or Turkey Broth.
- Chicken: I typically use boneless, skinless chicken breast, but you can use chicken thighs or even rotisserie chicken if you prefer.
- Egg noodles: These cook nicely in the broth and are super cozy. Any size (regular or wide) are fine.
- Lemon: Fresh lemon juice at the end of the cooking process brightens up the overall flavor and adds a nice depth to the soup.
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Step-by-Step Instructions
Below is an overview of how to make this Lemon Chicken Noodle Soup so you know what to expect. Scroll down to the end of this post for the full information, including the amounts and timing.
Step 1. Saute the garlic, onion, carrots, and celery in olive oil.
Step 2. Add the broth and bring to a simmer.
Step 3. Add the chicken. I cut it into the pot with kitchen scissors. Strain the noodles.
Step 4. Add the noodles and serve with lemon.
Frequently Asked Questions
Simmer the broth on medium rather than boiling the mixture. Or try using rotisserie chicken or chicken thighs.
Turn off the heat as soon as you add the noodles. Or, add the noodles to bowls then top each serving with the soup mixture.
Feel free to add a bay leaf or two when simmering (then remove before serving), or sprinkle on fresh minced parsley or oregano.
How to Store
Let cool at least slightly, then store Lemon Chicken Noodle Soup in an airtight container in the fridge for up to a week. Add more broth if needed when reheating if the noodles have absorbed most of the broth.
Best Tips for Success
- Squeeze fresh lemon juice into the soup at the end for bright flavor.
- Top with fresh parsley or Parmesan cheese.
- Add crushed red pepper to your serving for some spice.
- Use rice instead of noodles to make this soup gluten free.
Related Recipes
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I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
Lemon Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic (peeled and minced)
- 1 cup onion (peeled and minced; about 1 small onion)
- 2 cups diced celery (from about 4-5 celery ribs)
- 2 cups diced carrot (from about 4-5 medium carrots)
- ½ teaspoon salt
- 2 quarts reduced-sodium chicken stock
- 1 pound diced chicken breast
- 1 pound egg noodles
- 2 tablespoons lemon juice
Instructions
- Place a large pot over medium heat and add the olive oil. Stir in the garlic, onion, carrots, and celery. Cook for 8 minutes.
- Add the broth and turn up the heat to high to bring to a boil.
- Reduce to medium high, or to a simmer, and add the chicken. Cook for 8-10 minutes or until the chicken is cooked through.
- Meanwhile, cook the noodles. Strain when almost cooked and add to the soup. Add the lemon juice.
- Season to taste with salt (if desired). Top with Parmesan or a little pesto.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta will continue to absorb the liquid.
- You can use chicken breast, chicken tenders, or chicken thighs here. Whichever you go with, use boneless, skinless if possible (or trim them). You can even use rotisserie chicken (add once the noodles are almost cooked).
- Omit the veggies and start with my Vegetable Broth if your kids don’t like small pieces of vegetables.
- I often skip the onion. It’s flexible!
- I prefer egg noodles in this recipe, but you can use a different type of small shape pasta, such as ditalini, ABC pasta, or mini elbows, which would have similar cooking times.
- Add extra flavor to the whole pot or one bowl at a time by stirring in pesto or grated Parmesan cheese.
- I have the salt to taste since the flavor of chicken broth can vary so widely.
- Jarred chicken bouillon is a handy backup option to keep on hand.
- Gluten-free: Choose a gluten-free noodle or use rice.
- To make this vegetarian, sub in 2 cans of drained and rinsed white beans for the chicken and use vegetable broth.
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