Chicken Noodle Soup with Lemon and Fresh Herbs
This creamy chicken noodle soup with lemon and herbs is genuinely the best we’ve ever made. It’s a one-pot, weeknight-friendly chicken noodle soup inspired by the version our mom made when we were growing up, just with a few upgrades we love now: fresh herbs, a splash of cream, and a squeeze of lemon to keep things bright. If you're looking for something to serve with this soup, we suggest dipping our parmesan bread into it. It's a great combo!
PREP TIME
15 minutes
COOK TIME
50 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 1 lb1 lb1 lb Chicken Breast, boneless skinless (about 2 chicken breasts)
- 1 cup1 cup1 cup Celery, (about 3 stalks), chopped
- 1 cup1 cup1 cup Carrots, (about 3 carrots), chopped
- 111 Onion, small (about 1.5 cups), diced
- 1 Tbsp1 Tbsp1 Tbsp Thyme, fresh
- 1 Tbsp1 Tbsp1 Tbsp Rosemary, Fresh, chopped
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 8 cups8 cups8 cups Chicken Broth
- .5 cup.5 cup.5 cup Heavy Whipping Cream, room temperature (can also use half and half)
- 2 cups2 cups2 cups Egg, noodles (uncooked)
- .5 Tbsp.5 Tbsp.5 Tbsp Lemon Juice, (plus more to taste, if desired)
- .5 tsp.5 tsp.5 tsp Salt, (plus more if needed)
- .25 tsp.25 tsp.25 tsp Black Pepper, Cracked
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt butter in a large Dutch oven or soup pot.
- Add the celery, carrots, onions, herbs, red pepper flakes, and salt and pepper. Cook on medium heat for 10 minutes, or until vegetables soften.
- Add the chicken broth to the pot with the vegetables and bring the liquid to a low boil. Once boiling, reduce the heat to a simmer, which is just below a boil (youu2019ll usually want to adjust your temperature to medium-low heat for this).
- Add the chicken breasts to the pot, submerging them in the liquid. Cover the pot and cook for 20 to 25 minutes, or until the chicken is fully cooked through (internal temperature should be 165F).
- Remove the chicken from the pot and shred it or chop it up (we prefer the chopping method with this soup). Add the chicken back to soup.
- Add the raw egg noodles to the soup and cook for 7 to 8 minutes or until they are al dente.
- Slowly pour in the heavy cream until it is combined with the rest of the liquid. Tip: use room temperature heavy cream to ensure that it doesn't curdle when going into the hot liquid.
- Stir in the lemon juice and taste for seasoning. If you want more acidity, feel free to add another 1/2 tablespoon of lemon.
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Keto Nut Free Poultry Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 831 |
| Fat: | 18 g |
| Carbohydrates: | 3 g |
| Protein: | 31 g |
| Cholesterol: | 84 g |
| Sodium: | 629 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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