Creamy Lemon Chicken Noodle Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(9)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups good-quality chicken stock
- 2 cups shredded cooked chicken
- 2 teaspoons fresh thyme leaves*, or more to taste
- 1 bay leaf
- 6 ounces wide egg noodles
- 1/2 cup heavy cream
- 2 to 4 tablespoons freshly-squeezed lemon juice, to taste
- sea salt and freshly-cracked black pepper
How would you rate this recipe?
Preparation
Step 1
Sauté the veggies
Step 2
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.
Step 3
Simmer
Step 4
Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined. Continue cooking until the soup reaches a simmer.
Step 5
Cook the noodles
Step 6
Reduce heat to medium-low to maintain the simmer and stir in the egg noodles. Continue cooking, uncovered, for 7-9 minutes or until the egg noodles are al dente.
Step 7
Season
Step 8
Add heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine. Remove and discard the bay leaf. Taste and season with any extra lemon juice, thyme, salt and pepper that you think the soup may need.
Step 9
Serve warm and enjoy!
Step 10
Save recipe for the next time?
