30-Minute Lemon Chicken Noodle Soup - Little Broken (2024)

Tips for Making Soup

• Double the recipe! Chicken noodle soup freezes well for up to 3 months.
• Sweat the veggies. Soften thevegetableswithout browning them to get the most flavor.
• Make your own stock either the traditional way or in a crockpot.
• Salt as you go. Taste the soup at every step and season with salt as needed.
• For best flavor do not substitute thighs with breast. But if you must, see the recipe card for instructions.
• Do not overcook the noodles. Check the pasta package for cooking time.

What Goes with Chicken Soup?

Chicken soup is great on its own or with one of these sides for a more hearty and filling meal:

• Salad pizza
• Bread crisps
• Veggie rolls
• Tuna avocado melts
• Veggie sandwich
• Avocado toast
• Cheese puffs

Ingredients

UnitsScale

• 2–3 Tbsp. olive oil
• 1 lb. boneless, skinless, chicken thighs, cut into strips
• 3/4 tsp. kosher salt, plus more to taste
• 1/4 tsp. black pepper, plus more to taste
• 1 medium onion, diced, about 1/2 – 1 cup
• 3 carrots, diced, about 1 cup
• 2 celery ribs, diced, about 1 cup
• 3 garlic cloves, minced
• 1/2 tsp. dried oregano
• 6 cups chicken stock
• 2 bay leaves
• 3/4 cups dried pasta, such as fine egg noodles or fideo (cut spaghetti)
• 1 Tbsp. lemon zest, about 2 lemons
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. fresh chopped parsley

Cook ModePrevent your screen from going dark

1. In a 4.5-quart or bigger soup pot or a dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoons of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.
2. Reduce heat to medium. Add the remaining 1 tablespoon of oil if needed. Add onions, carrots, and celery with a pinch of salt. Cook until the veggies are beginning to soften, about 4-5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds, stirring constantly.
3. Add chicken stock and bay leaves. Bring to a simmer. Stir in pasta and chicken. Season soup with salt and pepper, to taste. Simmer partially covered until pasta and veggies are tender, about 10-12 minutes. Stir the soup occasionally so the pasta does not stick.
4. Remove and discard the bay leaves. Stir in lemon zest, lemon juice, and parsley.

• Can I substitute chicken breast for the thighs? Yes, you can. Follow directions as written until step 3. Add chicken breast in the last 3 minutes of cooking, otherwise, if you add it in with the pasta it will be tough by the time the soup is done cooking.
• Leftovers: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.