Ingredients (~8 servings)
- 2 Tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken thighs, cut into strips
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 large onion, diced (~1 cup)
- 4 carrots, diced (~1 1/2 cups)
- 3 celery ribs, diced (~1 1/2 cups)
- 4 garlic cloves, minced
- 3/4 tsp dried oregano
- 8 cups chicken stock
- 3 bay leaves
- 1 cup dried pasta, such as fine egg noodles or fideo
- 1 1/2 Tbsp lemon zest (~3 lemons)
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh chopped parsley
Brown the Chicken in Your Soup Pot
In a 4.5-quart or bigger soup pot, heat 2 tablespoons of olive oil over medium-high heat.
Toss the 1 1/2 lbs of chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; add to the pot. Cook until browned, ~5-7 minutes, stirring frequently.
The chicken doesn’t need to be cooked through – just get some color on it.
Remove to a plate and set aside.
Cook the Aromatics Until Softened
Reduce heat to medium. Add the diced onion, 4 diced carrots, and 3 diced celery ribs with a pinch of salt to the same pot.
Cook until the veggies are beginning to soften, ~4-5 minutes. The onions will start to look translucent and everything shrinks down a bit.
Stir in the 4 minced garlic cloves and 3/4 teaspoon dried oregano; cook until fragrant, ~30 seconds, stirring constantly.
Don’t let the garlic burn or it’ll taste bitter.
Add Stock and Simmer Everything Together
Add the 8 cups of chicken stock and 3 bay leaves to the pot. Bring to a simmer.
Stir in the 1 cup of pasta and the browned chicken. Season the soup with salt and pepper to taste.
Simmer partially covered until the pasta and veggies are tender, ~10-12 minutes. Stir the soup occasionally so the pasta doesn’t stick to the bottom.
The chicken thighs will finish cooking through during this time.
Finish with the Lemon and Herbs
Remove and discard the 3 bay leaves.
Stir in the 1 1/2 tablespoons of lemon zest, 3 tablespoons of fresh lemon juice, and 3 tablespoons of chopped parsley.
Taste and adjust the salt, pepper, and lemon juice as needed – the lemon should be noticeable but not overpowering.
Chicken Noodle Soup with Lemon
Ingredients
Ingredients (~8 servings)
- 2 Tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs, cut into strips
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 large onion ~1 cup, diced
- 4 carrots ~1 1/2 cups, diced
- 3 celery ribs ~1 1/2 cups, diced
- 4 garlic cloves minced
- 3/4 tsp dried oregano
- 8 cups chicken stock
- 3 bay leaves
- 1 cup dried pasta such as fine egg noodles or fideo
- 1 1/2 Tbsp lemon zest ~3 lemons
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh chopped parsley
Instructions
- Heat 2 Tbsp olive oil in a large soup pot over medium-high heat.
- Season 1 1/2 lbs chicken thigh strips with 1 tsp kosher salt and 1/2 tsp black pepper, then brown in pot for 5-7 minutes.
- Remove chicken to a plate.
- Reduce heat to medium and add 1 cup diced onion, 1 1/2 cups diced carrots, and 1 1/2 cups diced celery with a pinch of salt.
- Cook vegetables until softened, 4-5 minutes.
- Add 4 minced garlic cloves and 3/4 tsp dried oregano, cooking for 30 seconds.
- Add 8 cups chicken stock and 3 bay leaves, then bring to a simmer.
- Stir in 1 cup dried pasta and the browned chicken.
- Simmer partially covered until pasta and vegetables are tender, 10-12 minutes, stirring occasionally.
- Remove and discard bay leaves.
- Stir in 1 1/2 Tbsp lemon zest, 3 Tbsp lemon juice, and 3 Tbsp chopped parsley.
- Taste and adjust salt, pepper, and lemon juice as needed.
