This Lemon Pepper Chicken Noodle Soup is bright and comforting! It features tender chicken, hearty noodles, and a zesty lemon kick. Perfect for warming up on a chilly day!
I love how the lemon adds a fresh twist to the classic soup. Plus, it’s super easy to make—just cook, stir, and enjoy a bowl full of cozy goodness!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its mild flavor and healthy fats. You can substitute it with butter for a richer taste or use avocado oil for a higher smoke point.
Chicken Broth: Homemade chicken broth adds amazing flavor, but store-bought is also fine! For a lighter soup, try using vegetable broth, or if you’re low-sodium, pick a low-sodium version to control the salt content.
Chicken: Shredded cooked chicken is perfect for this soup. Rotisserie chicken is a great time-saver, but leftover grilled or baked chicken works, too. You can also go meatless and use chickpeas or tofu for a vegetarian option!
Egg Noodles: I prefer egg noodles because they cook quickly and soak up the flavors well. If you want gluten-free, choose rice noodles or quinoa pasta instead.
Lemon: Fresh lemon juice amps up the flavor, but if fresh lemons aren’t available, bottled lemon juice works in a pinch. Just use a little less since it’s more concentrated.
How Do I Get the Best Flavor From My Vegetables?
Getting that rich flavor from your veggies sets the base for the soup. Start by sautéing the onions, carrots, and celery together. This trio is often called “mirepoix,” and it forms a great foundation.
- Heat the olive oil in your pot first—medium heat helps them soften without burning.
- Cook for about 5–7 minutes until veggies are tender and onions turn translucent; this builds that delicious depth!
- Don’t rush adding garlic; only add it at the end of cooking the base veggies to prevent burning.
Taking the time to sauté well goes a long way in making a flavorful soup that you’ll love!
How to Make Lemon Pepper Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup dry egg noodles or rotini noodles
- 1 lemon, thinly sliced (plus juice of 1 lemon)
- 1 teaspoon freshly cracked black pepper (more to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1/4 cup fresh parsley, chopped (plus more for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and around 30 minutes of cooking time. So, you’ll have a cozy bowl of Lemon Pepper Chicken Noodle Soup ready in about 45 minutes—perfect for a quick dinner!
Step-by-Step Instructions:
1. Prepare the Vegetables:
First, heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5–7 minutes until they’re tender and the onions are transparent. This will make your soup base flavorful!
2. Add Garlic:
Next, toss in the minced garlic and cook for about 1 minute until fragrant. Be sure not to burn it, as that could change the soup’s flavor.
3. Bring to a Boil:
Now, pour in the chicken broth and crank up the heat to bring the mixture to a boil!
4. Combine Chicken and Seasonings:
Once it’s boiling, add the shredded chicken, dried thyme, salt, and freshly cracked black pepper. Lower the heat and let it simmer for about 10 minutes to let those flavors mingle together.
5. Cook the Noodles:
Now it’s noodle time! Add the dry egg noodles and cook according to the package instructions (usually about 7–9 minutes) until they’re right at that perfect al dente texture.
6. Add Lemon:
Stir in the fresh lemon juice and toss in those lemon slices for an extra punch of flavor. Reserve a few for garnish if you like!
7. Stir in Parsley:
Remove the pot from the heat and stir in the chopped fresh parsley. This will add a lovely freshness to your soup.
8. Taste Test:
Give your soup a taste! You can adjust the seasoning with a bit more salt, black pepper, or even a splash more lemon juice if you want that zingy flavor to shine!
9. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley and any extra lemon slices you set aside. Serve hot and enjoy this bright, comforting soup!
This Lemon Pepper Chicken Noodle Soup is a delightful twist on a classic favorite, bursting with flavor and warmth. Enjoy every delicious spoonful!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen carrots and celery work well. Just add them directly to the pot when you normally would add the fresh veggies. Keep in mind that frozen vegetables may add extra moisture, so you may need to simmer a bit longer for the right consistency.
What If I Don’t Have Chicken Broth?
No problem at all! You can substitute chicken broth with vegetable broth or even water, though using broth will give your soup more flavor. If you use water, consider adding a few extra spices to enhance the taste.
Can I Make This Soup in Advance?
Yes, you can! The soup can be made ahead of time. Store it in an airtight container in the fridge for up to 3 days. You might need to add a little more broth or water when reheating, as the noodles can absorb liquid over time.
How Do I Store Leftovers?
To store leftovers, cool the soup to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, you can freeze it in freezer-safe containers for up to 2-3 months. Just thaw in the fridge overnight before reheating.