Chicken soup not only comforts us when we’re feeling under the weather, but is a satisfying, homey lunch or dinner anytime. This lemon chicken soup recipe with broken noodles is quick to make and is full of soul-satisfying flavors. The easy chicken soup is made with boneless chicken thighs […]
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Chicken soup not only comforts us when we're feeling under the weather, but is a satisfying, homey lunch or dinner anytime. This lemon chicken soup recipe with broken noodles is quick to make and is full of soul-satisfying flavors.
The easy chicken soup is made with boneless chicken thighs or breasts, onion, carrot, celery, garlic, oregano, chicken broth, bay leaves, lemon juice and zest, parsley and thin noodles that are broken into pieces. You could use spaghetti noodles, angel hair pasta, fine egg noodles or fideo, which is broken spaghetti noodles. The soup gently simmers for about 10 minutes after the chicken and vegetables are cooked.
Serve this lemony chicken noodle soup for dinner with a salad or for a delicious lunch. The soup is even better the next day, so pack some in a thermos for lunch (don't forget the crackers!).
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless, chicken thighs, cut into bite-sized pieces (you could use chicken breasts)
- 1 onion, diced
- 3 carrots, diced
- 2 ribs celery, sliced
- 4 garlic cloves, minced
- 1/2 - 1 teaspoon dried oregano (to taste)
- 6 cups chicken broth
- 2 bay leaves
- 1 cup broken spaghetti noodles, fine egg noodles or fideo
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh chopped parsley
Here's how to make it:
- Heat the oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper. Add it to the hot oil and cook until browned, about 6 minutes, stirring often. Remove to a plate.
- Add the onion, carrots and celery. Over medium heat, cook until soft, about 5 minutes. Add the garlic and oregano. Cook, stirring, for 30 seconds.
- Pour in the chicken broth. Add the bay leaves. Bring to a simmer, then add the pasta and return the chicken to the pot. Season with salt and pepper. Gently simmer the until the pasta is tender, about 10 to 12 minutes. Stir in the lemon juice, zest and parsley. Taste and add more salt and pepper, if needed.
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