Chicken Noodle Soup with Lemon
This is comfort food with a bright twist - the lemon zest and juice cut through the richness and make it feel lighter than your typical chicken noodle soup. I grew up on this meal and it's perfect for when you want something warming but not heavy.
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.
Did you make this recipe?Let me know how you liked it below!