This Lemon Pepper Chicken Noodle Soup is a warm hug in a bowl! Packed with tender chicken, cozy noodles, and a zesty lemon kick, it’s perfect for any day you need a little comfort.
If you’re feeling under the weather, this soup is like a best friend ready to cheer you up. I love it hot, topped with a sprinkle of parsley—it’s like sunshine in each bite!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, olive oil adds a lovely flavor. If you need a substitute, avocado oil or even butter can work well instead.
Chicken Broth: I recommend low sodium broth for better control of saltiness. Vegetable broth can be a vegetarian alternative. Homemade broth is also a great option if you have time!
Shredded Chicken: Rotisserie chicken makes for an easy shortcut. You can use leftovers or poached chicken breast too. If you’re vegetarian, try chickpeas or tofu for a protein boost.
Lemon: Fresh lemon brings brightness! If you don’t have fresh lemons, lemon juice from a bottle can work in a pinch, but adjust to taste as it’s usually more concentrated.
Noodles: Egg noodles are traditional, but feel free to use gluten-free noodles or your favorite pasta type. Just keep an eye on the cooking time, as it may vary.
How Do I Get the Best Flavor from the Onions and Garlic?
Cooking onions and garlic properly brings out their wonderful flavors, which is key in this soup. Start your soup by sautéing these aromatics carefully.
- Keep the heat medium, not high. This prevents burning.
- Cook onions until they are translucent—that usually takes about 4-5 minutes.
- Add garlic next and cook for only about a minute. It cooks faster and can burn easily!
Taking your time here enhances the flavor of the entire soup, providing a lovely base for all other ingredients!
Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced (optional)
- 8 cups chicken broth (low sodium preferred)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 8 oz egg noodles or wide pasta noodles
- 1 lemon, thinly sliced (plus extra for zest and juice)
- 1 teaspoon lemon zest (from 1 lemon)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried parsley (or 1 tbsp fresh parsley)
- Salt to taste
How Much Time Will You Need?
This delightful Lemon Pepper Chicken Noodle Soup takes about 15 minutes to prepare and 25 minutes to cook, making a total of roughly 40 minutes. Perfect for a weeknight dinner when you need something tasty and comforting!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add your chopped onion and sauté it for about 4-5 minutes until it becomes soft and translucent. This creates a delicious base for your soup.
2. Add Garlic and Veggies:
Next, toss in the minced garlic and cook for an additional minute until it’s fragrant—careful not to burn it! Now, stir in the sliced carrots and celery (if you’re using it). Cook these for about 5 minutes until they begin to soften.
3. Bring in the Chicken and Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat a little and add in the shredded chicken, ground black pepper, dried thyme, dried parsley, and lemon zest. Let this simmer for 10 minutes to allow all the flavors to blend together beautifully.
4. Cook the Noodles:
Now it’s time to add the egg noodles and the lemon slices to the pot. Cook everything together according to the package instructions for the noodles, usually about 7-9 minutes, until they are perfectly tender.
5. Final Touches:
Once the noodles are done, carefully remove the lemon slices. To brighten up the soup even more, squeeze some fresh lemon juice into the pot. Taste and adjust seasoning with salt and extra pepper as you like.
6. Serve and Enjoy:
Dish out your hot soup into bowls. For a lovely touch, garnish with a sprinkle of fresh parsley or an extra dash of black pepper. Enjoy the cozy, tangy goodness of your homemade Lemon Pepper Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it first, ideally in the refrigerator overnight. If you’re short on time, you can also place the chicken in a sealed plastic bag and submerge it in cold water until thawed. Once defrosted, cook the chicken thoroughly before shredding it for the soup.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian, substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. For a vegan option, follow the same substitutions and simply skip the chicken or use a plant-based chicken alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have soup with noodles, it may be best to store the noodles separately to prevent them from becoming mushy. To reheat, gently warm it on the stove or in the microwave, adding a bit of water or broth if it thickens too much.
Can I Add More Veggies to This Soup?
Definitely! Feel free to add any vegetables you love, such as spinach, peas, or bell peppers. Just adjust the cooking time depending on how long different veggies take to cook. Add heartier veggies like zucchini or green beans early on with the carrots!