Lemon Chicken Noodle Soup

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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.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: -

Calories: 315kcal

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.

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.