Description
Make this rich and bright chicken noodle soup entirely in one pot for easy cleanup. It features a creamy texture and a fresh lemon finish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 6 ounces egg noodles
- 1/2 cup heavy cream (or evaporated milk for a lighter option)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
- Add the onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
- Return the browned chicken to the pot. Cover and simmer for 10 minutes, or until the chicken is cooked through.
- Remove and discard the bay leaf. Stir in the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender.
- Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Heat through gently, but do not allow the soup to boil after adding the cream.
- Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley before serving.
Notes
- For a thicker soup without heavy cream, mix 2 tablespoons of cornstarch with 1/4 cup of cold water before stirring it into the simmering soup in step 6.
- Use rotisserie chicken if you want to skip browning the raw chicken. Add shredded chicken during the last 5 minutes of simmering.
- Add a pinch of red pepper flakes with the garlic for a slight warmth.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 110